Melt a quarter of a pound of butter, the same quantity of lard--mix them
with a quarter of a pound of brown sugar, a pint of molasses, a couple
of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of
tea-spoonsful of saleratus in a wine glass of milk, and strain it into
the cake--add sufficient flour to enable you to roll it out very thin,
cut it into small cakes, and bake them in a slow oven.