Ginger Snaps
2 cupfuls molasses 1 cupful brown sugar 1 cupful Crisco 2 teaspoonfuls baking soda 2 teaspoonfuls powdered ginger 1 teaspoonful powdered mace 1 teaspoonful salt 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.