Temperance cook book

One quart of New Orleans molasses, two and one-half teacupfuls of brown sugar, two teacupfuls of lard, well packed, two tablespoonfuls of soda, one tablespoonful of cloves, two tablespoonfuls of ginger. Mix the ingredients well together, and knead in flour until very hard. Work them as you would bread, half an hour, or until the dough cracks. Koll very thin, and cut as small as a silver dollar. You can get the cutter made at any tin shop, for a trifle. The cutter should be made so as to cut ten at one time. Bake in a hot oven. When they are all baked, let them get cold, then put them in a stone jar. GINGER NUTS. Six pounds of flour, one pound and a quarter of butter, rubbed into the sugar, one pound and three-quarters of sugar, one quart of molasses, four ounces of ginger, one nutmeg, and some cinnamon. The dough should be stiff, and kneaded hard for a long time. Cut into small cakes. They will keep good, closely covered in a stone jar, for many months. SUPERIOR GINGER CAKES. Four eggs, one cupful of sour milk, one quart of molasses, one cupful of sugar, one cupful of butter, one cupful of lard, one tablespoonful of ginger, one even tablespoonful of soda, beaten into the molasses. The eggs and sugar should be beaten as for cake; the butter worked into the flour; after working the ingredients thoroughly, handling the dough as little as possible. Flour the board and rolling-pin well, as the dough should be as soft as can be handled. Koll a quarter of an inch thick; cut into cakes and bake in a quick oven. GINGER SNAPS. One large cupful of butter and lard mixed, one coffeecupful of brown sugar, one cupful of molasses, one-half cup of cold water, one tablespoonful each of ginger, and cinnamon, one teaspoonful of cloves, one teaspoonful of soda, dissolved in warm water. Flour for pretty stiff dough. Roll very thin and bake quickly. CRISP GINGER SNAPS. One pint of molasses, one cupful of lard, and a little salt, three tablespoonfuls of vinegar. Heat all together and after removing from the stove, add one even tablespoonful of soda and one tablespoonful of ginger. When cool, mix in enough flour to make it stiff. Roll very thin; bake quickly. CONFECTIONERY. To PREPARE SUGAR FOR CANDIES. Put a coffeecupful of water for each pound of sugar, into a porcelain kettle, over a slow fire. Put in, for each pound, say half a sheet of isinglass, and half a teaspoon of gum arabic, dissolved together. Skim off all impurities, and flavor to your taste. All sugar for candy is prepared thus, and then boiled till, when drawn into strings and cooled, it snaps like glass. A little hot vinegar must be put to loaf sugar candy, to prevent its being too brittle. Candies made thus, can be colored with boiled beet juice, or saffron, and it can be twisted, rolled, and cut into any form. It can have almonds, cocoanut, hickorynuts, Brazil, or peanuts, sliced, or chopped and put in. It can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon, or anything you please. MOLASSES CANDY.