Ginger-Snaps ( No. 2. )
1 large cup butter and lard mixed.
1 coffee-cup sugar.
1 cup molasses.
½ cup water.
1 tablespoonful ginger.
1 tablespoonful cinnamon.
1 teaspoonful cloves.
1 teaspoonful soda dissolved in hot water.
Flour for pretty stiff dough.
Roll out rather thinner than sugar cakes, and bake quickly. These ginger-snaps will keep for weeks, if locked up.