How To Make Ginger Cookies and Nuts

Ginger Nuts

1 pound of flour

1 pint of New Orleans or Porto Rico molasses

1 cupful of brown sugar

1 tablespoonful of good ground ginger

1/2 saltspoonful of cayenne

1/2 pound of butter

Sift the flour, the ginger, cayenne and sugar together, then rub in the butter; add the molasses gradually until the mixture is moist, not wet. You must have a very hard dough. Take off a bit of this and roll it into a sheet as thin as possible. Cut into small rounds, and bake slowly in a moderate oven until they are crisp. These will keep for a long time if carefully closed in a tin box.

Ginger Cookies

3 eggs

1/2 pint of thick sour milk

4 tablespoonfuls of melted butter

1 cupful of brown sugar

1 tablespoonful of ginger

3 cupfuls of flour

1 level teaspoonful of baking soda

Beat the eggs, without separating, until light; add the sour milk, and stir over the fire until the mixture is warm. Then add the butter, sugar and ginger, and continue the stirring until the mixture is hot, not boiling. Take from the fire, add the baking-soda, dissolved in a little cold water; beat for a minute, and then pour slowly into the flour. Roll quickly, using more flour if necessary, cut into cookies, and bake in a quick oven.