=Old-time Gingersnaps=

1 Cupful of Molasses
1/2 Cupful of Butter or Lard
1 Teaspoonful of Soda
1 Teaspoonful of Ginger

Boil the molasses five minutes. Remove from the fire, and add soda,
butter and ginger. When cooled a little, stir in the flour until thick
enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter,
and bake in a hot oven, being careful not to burn. Shut in a tin pail.
These will keep for a long time.



=Gold Cake=

1 Cupful of Sugar
1/2 Cupful of Butter
Yolks of 4 Eggs
Whites of 1 Egg
1/2 Cupful of Milk
1/2 Teaspoonful of Cream of Tartar
1/4 Teaspoonful of Soda
1-3/4 Cupfuls of Flour
Flavoring