Gingerbreads

Ingredients

• a half-cupful each of brown sugar and New Orleans molasses
• a tablespoonful of melted butter
• a tea-spoonful of ground ginger
• a teaspoonful of cinnamon
• a cupful of sour milk
• three cupfuls of sifted flour
• a teaspoonful of baking-soda dissolved in hot water
• a half cupful of sugar
• a half cupful of molasses
• a tablespoonful of butter
• a half teaspoonful of ground cinnamon
• a teaspoonful of ground ginger
• a teacupful of sour milk
• a teaspoonful of soda dissolved in a tablespoonful of boiling water
• two and a half cupfuls of flour
• half a cupful of currants that have been carefully washed and picked over, then soaked for half an hour in warm water, dried between two towels and dredged with flour
• a generous half-cupful of butter
• two scant cupfuls of strained honey
• one tablespoonful of powdered sugar
• a tablespoonful of ginger
• half a teaspoonful of cinnamon
• the beaten yolks of four eggs
• alternately with the frothed whites, three even cupfuls of flour sifted twice with a teaspoonful of baking-powder