1 cup butter.
1 cup molasses.
1 cup sugar.
1 cup sour or buttermilk.
1 teaspoonful soda dissolved in boiling water.
1 tablespoonful ginger.
1 teaspoonful cinnamon.
2 eggs.
_About_ five cups of flour—enough to make it thick as cup-cake batter,
perhaps a trifle thicker. Work in four cups first, and add very
cautiously.
Stir butter, sugar, molasses, and spice together to a light cream, set
them on the range until slightly warm; beat the eggs light; add the
milk to the warmed mixture, then the eggs, the soda, and lastly the
flour. Beat very hard ten minutes, and bake at once in a loaf, or in
small tins. Half a pound raisins, seeded and cut in half, will improve
this excellent gingerbread. Dredge them well before putting them in.
Add them at the last.