Three-quarters of a pound of butter, three-quarters of a pound of
granulated sugar, one pound of flour, one teaspoonful of ginger, two
even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
out, cut in small round cakes, brush over with white of egg, and
sprinkle with sugar and finely chopped almonds. Bake in a slow oven.
GINGER SNAPS.--No. 1.
Rub three-quarters of a pound of butter into a pound of sifted flour and
mix in half a pound of brown sugar, add six tablespoonfuls of ginger,
one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon,
stir in a pint of Porto Rico molasses and the grated peel of a large
lemon, add at the last a teaspoonful of soda dissolved in tepid water.
Beat the mixture hard with a wooden spoon, make it into a lump of dough
just stiff enough to roll. Cut in small cakes and bake in a moderate
oven.
GINGER SNAPS.--No. 2.
One pint of Porto Rico molasses, one pound of brown sugar, one pound of
butter, two pounds of flour, two tablespoonfuls of ginger, two of
cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and
half an ounce of soda. Beat butter and sugar to a cream, add the spice
and molasses, mix the soda with half of the flour and stir all together.
Roll thin, cut in small cakes and bake in a moderate oven.