A-P'S
2 eggs 1/2 pound flour Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned.
GINGER SNAPS No. 1 1 cup melted butter and lard 1/2 cup sugar 1 cup molasses 1 tablespoon ginger 1 scant tablespoon soda 1/4 cup milk Flour to make stiff dough Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stiff dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven. GINGER SNAPS No. 2 1/2 cup molasses 1/2 cup sugar 11/2 tablespoons ginger 1/2 tablespoon cinnamon 1/2 cup butter 1/2 cup sour milk 1/2 teaspoon soda 34 tablespoon hot water Flour to make stiff dough Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stiff dough; roll very thin; cut into round cakes and bake in a hot oven.