GINGERBREAD

Mix together two pounds of flour, one pound of sugar, five beaten eggs, three quarters of a pound of butter, and a tea-cupful of ginger. Put the flour to the other ingredients, a little at a time, and stir the whole very hard. Melt a tea-spoonful of salaratus or fine pearl-ash in a little sour milk, and stir it in at the last. Roll the dough into sheets, and cut it out with square tins. If not stiff enough for rolling, add a little more flour. Lay it in buttered pans, and bake it in a moderate oven.