Boiled Ginger Snaps

2 c Flour

1 c Brown sugar

1 c Molasses

2 ts Ginger

1 ts Soda

1/2 ts Salt

1/2 c Water

1 c Lard (I use Crisco)

Heat molasses and water to boiling point. Add shortening. Add dry ingredients mixed and sifted. Chill. Roll very thin and cut. Bake about 10 minutes in a hot oven.

A note earlier in the cookbook suggests a hot oven should be in the range of 400-450 degrees (these recipes were devised for the ovens of wood stoves, apparently.) I`d say to go with 400F. Very crisp. Very gingery. Source: "Baking Made Easy" Occident Flour cookbook, 1923 * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA