Ginger Snaps

Cream 1 cup butter with 1 cup sugar, add 1 cup molasses and 1 tablesp ginger, 1 teasp soda dissolved in a little water, and as much flour as can possibly be stirred in (not kneaded). Pinch off pieces about the size of a marble, roll in the hands, pat flat and put on well greased tins, allowing space between each one for spreading. Bake in a moderate oven until a nice brown, and leave in the pan until they cool sufficiently to be "snappy."-[E. B. U., Mo.

Ginger Snaps (No shortening)

To 1 cup molasses add 1 cup sugar, 2 eggs, 1 scant tablesp soda, 1 teasp ginger, pinch salt, 1 tablesp vinegar, and flour enough to make a soft dough that will roll. Roll very thin and bake in a moderate oven. These will not harden until they are cold.- [Mrs. S. M. A., N. Y.

Ginger Snaps with Buttermilk

Thoroughly mix 1 cup lard with 1 cup sugar, add 1 pt molasses, 1 cup buttermilk, in which dissolve 1 tablesp soda, and 1 tablesp ginger sifted with enough flour to make a stiff dough. Let stand over night, roll thin, cut, and bake in a hot oven.- [Mrs. D. A. F., Pa.