140 Gingerbread
Melt a piece of butter, of the size of a hen’s egg and put it with a pint of molasses, stir in a little flour, and a heaping table spoonful of ginger. Dissolve a large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll it out easily. Roll it about half an inch thick, and lay it on flat buttered tins; bake it as soon as rolled out in a quick oven a few moments. Gingerbread to be very nice, should be made of good molasses, and baked very quick. Some people use only a tea spoonful of saleratus, to a pint of molasses, but it is much better with more, appearing in point of lightness like sponge cake.