Ginger Snaps Recipe

Melt a quarter of a pound of butter, the same quantity of lard--mix them

with a quarter of a pound of brown sugar, a pint of molasses, a couple

of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of

tea-spoonsful of saleratus in a wine glass of milk, and strain it into

the cake--add sufficient flour to enable you to roll it out very thin,

cut it into small cakes, and bake them in a slow oven.

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