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Ginger Snaps.
Here is the way they make them in the Old Bay State-(Massachusetts), and they consider them very excellent: Molasses, 1 cup; but ter, 2 table-spoonfuls; ginger, 1 tablespoonful; saleratus, 1 tea-spoonful; flour. Directions—Boil the molasses and stir in the butter, ginger and saleratus, rolled fine; and stir the flour in while hot; roll out thin, cut and bake.Ginger Snaps. —Sugar, 2 cups; 2 eggs; fried meat gravy, 1 cup; cider vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful; flour enough to roll; bake in a quick oven. Mrs. R. S. Armstrong is responsible for this.
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