RECEIPE.
Ginger Snaps. — l teacupful each of molasses, sugar, and butter or lard, half a teacupful of boiling coffee in which has been dissolved half a teaspoonful of saleratus, 1 teaspoonful each of ginger and cinnamon. The coffee must be boiling hot, and poured over the other ingredients. Mix stiff, roll thin, and bake in a hot oven. They must be kept in a dry place, or they will get soft.
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Bibliographic details
Southern Cross, Volume 7, Issue 22, 26 August 1899, Page 11
Word Count
71RECEIPE. Southern Cross, Volume 7, Issue 22, 26 August 1899, Page 11
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