Ginger Snaps
| 2 cupfuls molasses | 2 teaspoonfuls powdered ginger |
| 1 cupful brown sugar | 1 teaspoonful powdered mace |
| 1 cupful Crisco | 1 teaspoonful salt |
| 2 teaspoonfuls baking soda | 2 tablespoonfuls boiling water |
| Flour | |
Cream Crisco and sugar together, add molasses, spices, salt, soda mixed with boiling water and sufficient flour to make stiff paste. Roll out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven from five to seven minutes.
Sufficient for one hundred snaps.