Ginger Cakes
Put I pint of molasses and I tablespoonful each of lard and butter in a bowl; stand over hot water until just warm enough to melt the shortening. Add I cupful of milk, I tablespoonful of ground ginger, 1½ teaspoonful of salt, I pint of flour mixed with I scant teaspoonful of sifted soda and 1/2 teaspoonful of bakingpowder. Work well together then add sufficient flour to make a rather stiff dough. Roll out, cut with a scalloped cutter and bake on buttered pans in a hot oven.