5 cups flour.
1 heaping tablespoonful butter.
1 cup molasses.
1 cup sugar.
1 cup milk (sour is best).
2 teaspoonfuls saleratus, _not_ soda, dissolved in hot water.
2 teaspoonfuls ginger.
1 teaspoonful cinnamon.
Mix the molasses, sugar, butter, and spice together; warm them
slightly, and beat until they are lighter in color by many degrees than
when you began. Add the milk, then the saleratus, and having mixed all
well, put in the flour. Beat very hard five minutes, and bake in a
broad, shallow pan, or in _pâté_-tins. Half a pound of seeded raisins
cut in pieces will be a pleasant addition.
Try this gingerbread warm for tea or luncheon, with a cup of hot
chocolate to accompany it, and you will soon repeat the experiment.