Sponge Gingerbread Recipe

Melt a piece of butter of the size of a hen's egg--mix it with a pint of

nice molasses, a table-spoonful of ginger, and a quart of flour.

Dissolve a heaping table-spoonful of saleratus in half a pint of milk,

strain and mix it with the rest of the ingredients, add sufficient flour

to enable you to roll it out easily, roll it out about half an inch

thick, and bake it on flat tins in a quick oven. Gingerbread made in

this manner will be light and spongy if baked quick, and made of nice

molasses, but it will not keep good so long as hard gingerbread.

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