and cinnamon. Chill, roll in sheets to one-fourth inch in thickness, bake on a buttered sheet, and cut in squares.
Walnut Molasses Bars
1/4 cup butter
1/4 cup lard
1/4 cup boiling water
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon soda
3 cups flour
1/2 tablespoon ginger
1/3 teaspoon grated nutmeg
1/8 teaspoon clove
1 teaspoon salt
Chopped walnut meat
Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nut meat and bake ten minutes.
Ginger Snaps
1 cup molasses
1/2 cup shortening
3-1/4 cups flour
1/2 teaspoon soda
1 tablespoon ginger
1-1/2 teaspoons salt
Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
Molasses Cookies
1 cup molasses
1/2 cup shortening, butter and lard mixed
2-1/2 cups bread flour
1 tablespoon ginger
1 tablespoon soda
2 tablespoons warm milk
1 teaspoon salt
Heat molasses to boiling-point, add shortening, ginger, soda dissolved in warm milk, salt, and flour. Proceed as for Ginger Snaps.
