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Fairy Gingerbread

No eggs needed. 1 cup butter-7 oz. 2 cups light brown sugar-13 oz. 1 cup milk-1/2 pint. 4 cups flour-1 pound. 1 teaspoonful ground ginger. Warm the butter and sugar slightly and rub them together to a cream. Add the milk, ginger and flour. It makes a paste like very thick cream. Spread a thin coating of butter on the baking pans, let it get quite cold and set, then spread the paste on it no thicker than a visiting card, barely covering the pan from sight. Bake in a slack oven, and when done cut the sheets immediately into the shape and size of common cards. "Old Fashioned" Gingerbread. 1 1/2 pounds of molasses. 8 ounces of butter or lard. 3 eggs. 1 ounce of ground ginger. 1 teaspoonful of soda, large. 2 pounds of flour. 1 pint of hot water. Salt when lard is used.

Melt the butter and stir it into the molasses and then the eggs, ginger and soda.

The mixture begins to foam up. Then stir in the flour, and lastly the hot water, a little at a time Bake in a shallow pan.

The three varieties preceding do well as small cakes, baked in patty pans or gem pans. The next, besides doing for sheet gingerbread, can also be made into the plainest ginger cookies. Need brushing over with milk to look well. Sugar or comfits may be dredged on top.

Soft Gingerbread without Eggs. 1 pound of molasses. 6 ounces of sugar. 1 pint of milk. 8 ounces of butter. 1 tablespoonful of ground ginger. 1 teaspoonful soda and same of baking powder. 4 pounds of flour.

Warm the butter with the sugar and molasses and beat up about 5 minutes. Mix in the soda and all the rest of ingredients.

It makes dough that can be rolled out and baked on pans. However, it is easy enough to make ginger cakes. But the baking of them--"aye, there's the rub!" There are cooks who, while the range is hot, cooking supper, can bake gingerbread of a nice light color without burn, gall, or bitterness, but--