(Sadly, I can’t remember where I found these two.)
Ginger Snaps.—Two cups of molasses, one of lard, a tablespoon of ginger, a tablespoon of saleratus, dissolved in as little hot water as possible; flour; roll very thin.
Hard Tea Biscuit.—Two pounds of flour, a quarter of a pound of butter, a salt-spoonful of salt, three gills of milk. Cut up the butter, and rub it into the flour; then add the salt and milk. Knead the dough for half an hour; make it into cakes about as large round as half a teacup, and half an inch thick. Prick them with a fork; bake them in a moderate oven until they are light brown.
Fruit Cake Without Eggs.—One cup of molasses, one cup of brown sugar, one cup of butter—heat together sufficiently to melt the butter; two teaspoonsful of cloves, two of cinnamon, one of nutmeg, one coffee-cupful of raisins (with or without currants) citron; then add one tea-spoonful of soda dissolved in hot water; one cup of sour milk or buttermilk and one quart of flour; bake one hour.