Ginger Snaps

Ingredients

• 1 pt. molasses
• 1 cup lard
• 1 tablespoon soda
• 1 teaspoon ginger
• 1 tablespoon cinnamon

Method

1. 1

   Boil molasses five minutes, remove from fire add lard, soda, ginger and cinnamon.

2. 2

   Stir well.

3. 3

   Let cool, add enough flour to make a stiff dough.

4. 4

   Roll out on covered dough board, thin and cut.

5. 5

   Bake in moderately hot oven.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 26. The excerpt below is the record exactly as published.

GINGER SNAPS 2 eggs 1 tsp. ginger 1 cup sugar 3 tsp. soda 1 cup molasses 1 cup butter or lard Mix together and roll on floured board as thin as you can roll it and then cut into fancy shapes and bake in 350 degree oven. Mrs. J. R. Pennington Submitted by Mrs. James Cooper, her daughter 46 OLD FASHIONED SUGAR COOKIES 1 cup shortening 2 eggs, beaten 1 cup sour cream 1 teaspoon vanilla 1 cup sugar ] teaspoon soda 5 cups cake flour 2 teaspoons baking powder y% teaspoon salt Cream shortening and sugar. Add eggs and vanilla to sour cream. Sift together flour, baking powder, salt and soda, add alter- nately with the liquid to the shortening and sugar mixture. Chill. Roll on cloth covered board about x/± inch thick. Sprinkle with sugar and press in lightly with rolling pin. Cut with large cutter and bake in moderately hot oven. Miss Annie Shuping DATE NUT COOKIES 1 cup butter 2 eggs 2 cups sugar 1 cup dates 1 cup nuts 2 cups flour 1 teaspoon cinnamon 1 scant teaspoon soda ^4 cup cocoa Mix as cake batter, bake and cut in squares. Mrs. Robert P. Lemmon CORNFLAKE MACAROONS 2 egg whites 1 cup sugar 3 cups cornflakes 1 cup nut meats Beat egg whites, add sugar gradually, then cornflakes and nut meats. Mix well. Drop by spoonfuls onto a cookie sheet, covered with wax paper. Bake until light brown, about 15 or 20 minutes. When taken from the cookie sheet if paper is slipped onto a wet towel the cookies can be removed easily. Makes about 3^2 dozen. Have oven 375 degrees. Mrs. Walter Carter SPOON CRULLERS 2 tablespoons each of lard, sugar, and milk, add 2 eg^s well beaten, 1 teaspoon baking powder and flour enough to roll, cut any shape and fry in hot lard. Mrs. W. M. Eagle FUDGE CAKES V2 cup butter 2 cups sugar 3 eggs 1 small cake of chocolate \x/'2. cups flour \<4 teaspoon soda 1 small package pecans Combine like any other cake and bake in sheet pan. When still warm cut in squares. Bake 325 degrees 25 to 30 minutes. Mrs. Murray Wagner 47 NUT MACAROONS 2 egg whites % lb. powdered sugar V2 tablespoon flour Pinch of salt ^2 lb. chopped nuts Beat the white very stiff, stir in the sugar, flour and salt, last the nuts. With wet hands, roll the mixture into small balls and bake on buttered paper. Mrs. W. M. Eagle BUTTER SCOTCH COOKIES 4 cups light brown sugar 1 cup butter 4 eggs 1 tablespoon vanilla 1 scant tahlespoon soda 1 tablespoon cream of tartar 7 cups floyr 1 cup chopped nuts Sift flour, cream tartar and soda three times. Mix with other ingredients. Put in ice box. When cold cut as desired. One-half recipe is enough for small family. Mrs. W. M. Eagle CUP CAKES IV2 sticks of butter V2 teaspoon each— nutmeg, cin- 5 eggs namon and cloves 1 cup nuts 2 cups sugar 1 cup diced watermelon pickle 1 cup milk or crystallized fruit 1 cup raisins or cocoanut 3 cups flour 3 teaspoons baking powder Cream butter, add sugar gradually. Beat in eggs one at a time. Add milk and flour (all dry ingredients sifted with it), alternately, boating well. Add nuts, raisins and etc., last and bake in muffin tins. .'525 degrees. Mrs. Earl Clapp GINGER SNAPS 1 pt. molasses 1 cup lard 1 tablespoon soda 1 teaspoon ginger 1 tablespoon cinnamon

Cook this with the app: pantry check, scaling, and the assistant.