1/2 cup molasses 1 cup flour (scant) 1/2 cup butter 2/3 cup sugar
1 tablespoon ginger
Heat molasses to boiling-point, add butter, then slowly, stirring constantly, flour mixed and sifted with ginger and sugar. Drop small portions from tip of spoon on a buttered inverted dripping-pan two inches apart. Bake in a slow oven, cool slightly, remove from pan, and roll over handle of wooden spoon.