Soft Molasses Gingerbread

Melt a tea-cup of butter--mix it with a pint of molasses, a

table-spoonful of ginger, a pint of flour, and a couple of beaten eggs.

Fresh lemon peel, cut into small strips, improves it. Dissolve a couple

of tea-spoonsful of saleratus in half a pint of milk, and stir it into

the cake. Add flour to render it of the consistency of unbaked pound

cake. Bake it in deep pans about half an hour.