Ginger Cakes, page 198

Two teacups of molasses, 1 teacup of sour milk, 2 teaspoonfuls of soda, 1 cup of lard, 1 table-spoonful of ginger; put the molasses in a pan and set on the stove till war, put in the soda, pour into the tray and mix to a stiff dough. Roll out about like biscuits and cut in large squares. Take the yolk of 1 egg and a table-spoonful of molasses beaten together and rub over them after putting in the pans. Bake twenty minutes.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.