Soft Gingerbread.
1 cup of butter.
1 cup of molasses.
1 cup of sugar.
1 cup of sour or butter milk.
½ lb. of raisins, seeded and cut in half.
1 teaspoonful of soda, dissolved in boiling water.
1 teaspoonful of cinnamon.
2 eggs.
Nearly 5 cups of sifted flour, enough for tolerably thick batter.
Cream butter, sugar, molasses, and spice; set the mixture on the range until lukewarm. Add the milk, then the beaten eggs, the soda, and at last the flour. Beat hard five minutes; put in the fruit dredged with flour; beat three minutes, and bake in small round tins.
Eat warm all that is needed for dessert. The rest will keep well. This gingerbread is uncommonly fine.