buttered small tin pans, having pans two-thirds filled with mixture.
Cambridge Gingerbread
1/3 cup butter
2/3 cup boiling water
1 cup molasses
1 egg
2-3/4 cups flour
1-1/2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon clove
Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan.
Soft Sugar Gingerbread
2 eggs
1 cup sugar
1-3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ginger
2/3 cup thin cream
Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a moderate oven.
Gossamer Gingerbread
1/3 cup butter
1 cup sugar
1 egg
1/2 cup milk
1-7/8 cups flour
3 teaspoons baking powder
1 teaspoon yellow ginger
Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of mixing-spoon. Bake fifteen minutes. Sprinkle with sugar, and cut in small squares or diamonds before removing from pan.
Fairy Gingerbread
1/2 cup butter
1 cup light brown sugar
1/2 cup milk
1-7/8 cups bread flour
2 teaspoons ginger
Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mix-
