Ginger Snaps No 2 Recipe

One pint of Porto Rico molasses, one pound of brown sugar, one pound of

butter, two pounds of flour, two tablespoonfuls of ginger, two of

cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and

half an ounce of soda. Beat butter and sugar to a cream, add the spice

and molasses, mix the soda with half of the flour and stir all together.

Roll thin, cut in small cakes and bake in a moderate oven.

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