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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


GINGERSNAPS (#1, #2, #3)

Ginger Snaps #1

Take 7 cups flour, 1 cup sugar, 2 cups molasses, 1 cup butter, 1 egg, 1 tablespoonful good vinegar, 1 teaspoonful soda, and 1 teaspoonful ginger. If the ingredients are cold, it may seem hard to mix in the full amount of flour, but it should be in if possible. These, if properly baked, very much resemble those in the bakeries.

Sister Kittie Neher, Palestine, Ark.

Ginger Snaps #2

Take 2 cups of molasses, 3 tablespoonfuls of melted lard, 1 tablespoonful of soda dissolved in 2 tablespoonfuls of warm water, 1 tablespoonful of ginger, 1 tablespoonful of cloves, and flour to make a stiff dough.

Sister Lizzie Allbright, North Manchester, Ind.

Ginger Snaps #3

Take 1 cup of molasses, 1 cup of dark sugar, 1 egg, 1/2 cup of lard and butter mixed, 1 teaspoonful of soda, 2 teaspoonfuls of ginger, 4 cups of flour; dissolve soda in I tablespoonful of boiling water. Pinch off small bits of the dough, roll in palm of the hand, flatten a little, lay in pan not too close and bake.

Sister Katie Shetter, Morrill, Kans.

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