CARRAWAY GINGERBREAD.--Cut up half a pound of fresh butter in a pint of West India molasses and warm them together slightly, till the butter is quite soft. Then stir them well, and add, gradually, a pound of good brown sugar, a table-spoonful of powdered cinnamon, and two heaped table-spoonfuls of ground ginger, or three, if the ginger is not very strong. Sift two pounds or two quarts of flour. Beat four eggs till very thick and light, and stir them, gradually, into the mixture, in turn with the flour, and five or six large table-spoonfuls of carraway seeds, a little at a time. Dissolve a very small tea-spoonful of pearlash or soda in as much lukewarm water as will cover it. Then stir it in at the last. Stir all very hard. Transfer it to a buttered tin pan with straight sides, and bake it in a loaf in a moderate oven. It will require a great deal of baking.
MOLASSES GINGERBREAD.--Mix together a quart of West India molasses, and a pint of milk. Cut up in them a pound of fresh butter. Set the pan on a stove, or in a warm place till the butter becomes soft enough to stir and mix well into the molasses and milk. They must be merely warmed but not made hot. Then stir in a small teacup of ginger, and a table-spoonful of powdered cinnamon. Add, gradually, a little at a time, three pounds of sifted flour. The whole should be a thick batter. Lastly, stir in a large tea-spoonful of soda, or a smaller one of pearlash or sal-eratus, dissolved in a very little lukewarm water. Bake the mixture either in little tins, or in a large loaf. If the latter, it will require very long baking; as long as a black-cake.
MOLASSES CAKE.--Cut up a quarter of a pound of fresh butter into a pint of West India molasses. Warm it just sufficiently to soften the butter, and make it mix easily. Stir it well into the molasses, and add a table-spoonful of powdered cinnamon. Beat three eggs very light, and stir them, gradually, into the mixture, in turn with barely enough of sifted flour (not more than a pint and a half) to make it about as thick as pound-cake batter. Add, at the last, a small or level tea-spoonful of pearlash, or a full one of soda, dissolved in a very little warm water. Butter some small tin cake-pans, or patty-pans, put in the mixture, and set them immediately into the oven, which must not be too hot, as all cakes made with molasses are peculiarly liable to scorch on the outside.