=Old-time Gingersnaps=
1 Cupful of Molasses 1/2 Cupful of Butter or Lard 1 Teaspoonful of Soda 1 Teaspoonful of Ginger
Boil the molasses five minutes. Remove from the fire, and add soda, butter and ginger. When cooled a little, stir in the flour until thick enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter, and bake in a hot oven, being careful not to burn. Shut in a tin pail. These will keep for a long time.