Two cups of Porto Rico molasses, one cup of brown sugar, one cup of
butter, two tablespoonfuls of ginger, flour to make the dough stiff
enough to roll. It requires to be kneaded thoroughly. It is better that
the dough be made the day before the cakes are to be baked that it may
dry a little, as they are spoiled if too much flour is added. Roll thin,
cut in oblong cakes with a jagging iron, or in any way to suit the
fancy.