Recipe: Hard Gingerbread

Made the same as “Soft Gingerbread,” omitting the eggs and mixing hard enough to roll out like BISCUIT; rolled nearly half an inch thick and cut out like small BISCUITs, or it can be baked in a sheet or on a BISCUIT-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses and let it dry on.

These two recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)