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Ginger Snaps

Mix half a pound of flour with two table-spoonfuls of moist sugar. Add a pinch of salt, a dessert-spoonful of ground ginger, and a pinch of cayenne. Make into a paste with four ounces of treacle and a table-spoonful of milk. Bake in a moderate oven, on a buttered tin, in small round cakes, till crisp, which will take from fifteen to twenty minutes. Probable cost, 4d.