Melt a piece of butter of the size of a hen's egg--mix it with a pint of
nice molasses, a table-spoonful of ginger, and a quart of flour.
Dissolve a heaping table-spoonful of saleratus in half a pint of milk,
strain and mix it with the rest of the ingredients, add sufficient flour
to enable you to roll it out easily, roll it out about half an inch
thick, and bake it on flat tins in a quick oven. Gingerbread made in
this manner will be light and spongy if baked quick, and made of nice
molasses, but it will not keep good so long as hard gingerbread.