Brandy Snaps
1 pound of flour. 8 ounces of butter. 8 ounces of sugar. 2 ounces of ground ginger. Lemon extract to flavor. 1 teaspoonful of soda-rounded measure. 1 1/2 pounds of light molasses.
Rub the butter into the flour as in making short paste, and add the ginger. Make a hole in the middle of the flour and put in the sugar, molasses and extract; dissolve the soda in a spoonful of water and add it to the rest. Stir all together, drawing in the flour gradually while stirring. Drop this batter with a teaspoon on baking pans--they need not be greased-and bake in a slack oven. The snaps run out flat and thin. Take them off before they get cold and bend them to round or tubular shape on a new broom handle.