1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1
egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 a grated
nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar.
About 3 cups of flour should be added.
Dough should be stiff enough to roll out very thin, and the cakes may
be rolled thinner than would be possible otherwise, should the
cake-dough stand aside over night, or on ice for several hours, until
thoroughly chilled. Cut cakes small with an ordinary cake cutter and
bake in a quick oven. These are excellent and will remain crisp some
time if kept in a warm, dry place.