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Margaret's mother liked to have gingerbread or cookies for lunch often, so
those things came next in the cook-book.
Gingerbread
1 cup molasses.
1 egg.
1 teaspoonful of soda.
1 teaspoonful of ginger.
1 tablespoonful melted butter.
1/2 cup of milk.
2 cups of flour.
Beat the eggs without separating, but very light; put the soda into the
molasses, put them in the milk, with the ginger and butter, then one cup of
flour, measure in a medium-sized cup and only level, then the egg, and last
the rest of the flour.
Bake in a buttered biscuit-tin.
For a change, sometimes add a teaspoonful of cloves and cinnamon, mixed, to
this, and a cup of chopped almonds. Or, when the gingerbread is ready for
the oven drop over halves of almonds.
Gingerbread and Cookies
Soft Gingerbread
Ginger Cookies
Grandmother's Sugar Cookies
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