Ginger Snaps

Ingredients

• 1 cup sugar
• 1 cup molasses
• 1 cup butter
• 1 teaspoon ginger
• 1 tablespoon vinegar
• 1 teaspoon soda
• 4 cups Melrose flour

Method

1. 1

   Mix sugar, molasses and butter; add vinegar and ginger.

2. 2

   Sift flour with soda; add mixed ingredients to flour, making a stiff dough.

3. 3

   Cut into shape and bake in moderate hot oven.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.

4 cups Melrose flour, or more to 2 cups sugar 1 cup butter make a soft dough 1 even teaspoon soda 1 teaspoon Sauer's vanilla Roll thin and cut with biscuit-cutter. Sprinkle a little sugar on top. Nice with cinnamon too. Delicious with tea or hot chocolate. — Mrs. W. A. Smith. 112 Royal Cleaners — Branches: Wadesboro, Rockingham, Lanrinburg, Hamlet DOUGHNUTS 2 eggs 1 cup sugar V2 eup butter % cup buttermilk (or soured) 1 teaspoon soda Melrose flour sufficient for dough Cream butter and sugar, add well beaten eggs and milk. Sift soda into flour, using sufficient flour to make soft dough when added to sugar, butter and eggs. Roll out and cut into any desired shape. Cook in deep fat in a fry- ing basket, turning constantly. Drain on absorbent paper; when cold dusi with powdered sugar. — Mrs. J. B. Ingram. -FRIDAY CAKES 2 eggs 1 cup sugar Cinnamon, Salt 1 cup sweet milk 4 cups Melrose flour (if plain, use 2 1 tablespoon shortening teaspoons Royal baking powder) Gradually work in enough flour to roll out on board. Cut with doughnut cutter, fry in hot lard, deep enough for cake to swim. Test hot lard by a small bit of dough, it must immediately come to top and underside begin to brown, turn over. When cool, sprinkle with powdered sugar. — Mrs. Claude Porter. OAT MEAL COOKIES 2 cups rolled oats 1 scant teaspoon soda 2 cups Melrose flour 4 tablespoons butter milk 1 cup sugar 1 heaping teaspoon cinnamon 1 cup butter I pinch of salt 1 cup raisins 2 eggs V2 teaspoon Sauer's vanilla Cream butter and sugar; add beaten eggs and milk, then all dry ingredients and drop with a spoon on a greased pan, bake in moderate oven. — Mrs. George Dunlap. DEVIL'S FOOD WAFFLES. % cup butter, creamed with 1 cup IV2 cups flour sugar 2 teaspoons of baking powder 2 well beaten eggs V2 cup milk Pinch of salt Beat the batter hard. Melt two squares of chocolate, and pour this into the batter with 1 teaspoonful vanilla and a pinch of cinnamon. Bake in your electric iron and serve at once with whipped cream. Flavored and sweetened, or with chocolate sauce or sprinkled with powdered sugar and cinnamon mixed together. They are also delicious made into marshmallow sandwich' s for tea. Just put two together hot with fresh marshmallows between. — Miss Helen Leath. 113 Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet SNOOKUM COOKIES 2 eggs 1 cup sugar V2 cup butter 1 cup finely chopped nuts V2 cup milk 2 cups flour 1 teaspoon Royal baking powder 1 teaspoon vanilla Do not use more than scant tablespoon of batter to each cake, and place one or two raisins on top. Allow space as they spread. — Mrs. M. B. Leath. DATE ROCKS 2 cups sugar 1 cup butter 4 eggs 2 boxes dates V2 lb. English walnut meats 2 teaspoons cinnamon V2 teaspoon soda V2 teaspoon cream of tarter 4 cups Melrose flour Sift dry ingredients together, cream butter and sugar, add well beaten eggs. Cut dates in quarters and nuts in small pieces; add flour, dates and nuts. Drop with a teaspoon and bake in a moderate oven. No water or milk required. — Mrs. Jas. A. Leak. GINGER SNAPS 1 cup sugar 1 cup molasses 1 cup butter 1 teaspoon ginger 1 tablespoon vinegar 1 teaspoon soda

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