Rub one pound of butter well into three pounds of flour; then add one pound of powder-sugar, one pound of treacle, and two ounces of ginger pounded and sifted very fine; one nutmeg grated very fine; then warm a quarter of a pint of cream, and mix all together; you may add carra-ways and sweetmeats if you choose; make it into a stiff paste, and bake it in a slow oven. If cake or biscuits are kept in paper or a drawer, they will acquire a disagreeable taste. A pan and cover, or tureen, will preserve them long and moist; or if to be crisp, laying them before the lire will make thein so.

American Gingerbread

See

American.

Gingerbread Without Butter

Mix two pounds of treacle; of orange, lemon, citron, and candied ginger, each four ounces, all thinly sliced; one ounce of coriander-seeds, one ounce of caraways, and one ounce of beaten ginger, in as much paste as will make a soft paste; lay it in cakes or tin plates, and bake it in a quick oven. Keep it dry in a covered earthen vessel, and it will be good for some months.

Gingerbread Indian

Take twelve ounces of pounded loaf sugar, a quarter of a pound of fresh butter, one pound of dried flour, two ounces of pounded ginger, and of cloves and cinnamon a quarter of an ounce each. Mix the ginger and the spice with the flour; put the sugar and a small tea-cupful of water into a saucepan; when it is dissolved, add the butter, and as soon as it is melted, mix it with the flour and other things; work it up, and form the paste into cakes or nuts, and bake them upon tins.

Lafayette Gingerbread

Five eggs; half a pound of brown sugar; half a pound of fresh butter; a pint of sugar-house molasses; a pound and a half of flour; four table-spoonfuls of ginger; two large sticks of cinnamon; three dozen grains of allspice; three dozen of cloves; the juice and grated peel of two lemons. Stir the butter and sugar to a cream; beat the eggs very well; pour the molasses at once, into the butter and sugar. Add the ginger and other spice, and stir all well together. Put in the egg and flour alternately, stirring all the time. Stir the whole very hard, and put in the lemon at the last. When the whole is mixed, stir it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it. Bake it in a moderate oven, an hour or more, according to its thickness. Take care that it do not burn. Or you may bake it in small cakes, or little tins. Its lightness will be much improved by a small tea-spoonful of pearlash dissolved in a tea-spoonful of vinegar, and stirred lightly in at the last. Too much pearl-ash will give it an unpleasant taste. If you use pearlash, you must omit the lemon, as its taste will be entirely destroyed by the pearlash. You may substitute for the lemon some raisins and currants, well floured to prevent their sinking.

Oatmeal Gingerbread

Sift four pounds of oatmeal, and mix with it four pounds of treacle, half a pound of brown sugar, the same quantity of melted butter, and three-quarters of an ounce of powdered ginger. Work it all well together, let it remain for twenty-four hours, and then make it into cakes.

Ginger Cakes

Put four pounds of flour upon the dresser; then take a copper saucepan, and break into it six eggs, and mix them well with a spoon; add one pint of cream to them, and beat them well; put the saucepan over the fire, stir till your mixture is warm; put two pounds of butter into the cream and eggs, and one pound of sugar, and keep stirring it over a very slow fire, just to melt all the butter; put in four ounces of pounded ginger, and as soon as all the butter is melted, pour it all into the middle of the flour; mix it as well as you possibly can, till it becomes a fine paste; then roll it out with flour under it on your dresser; cut them to the size of the top of a tea-cup, a quarter of an inch in thickness; and before you put them into the oven (which should be very hot), place three papers under them.

Ginger Imitation

Peel off the outer coat of the tender stems of lettuce that is short, cut it into bits one or two inches long, and throw it into cold water; to each pound put in a tea-spoonful of Cayenne, and a little salt; let it stand one or two days; allow an equal proportion of fine loaf sugar, which clarify. Soak some good ginger in hot water, slice it, and add it to the sugar, allowing one ounce and a half to the pound, and boil it for fifteen minutes; strain oft" the water from the lettuce, and pour over it the sirup, keeping back the ginger, with which the sirup must be boiled three times, and poured over the lettuce, two or three days intervening between each boiling; and at last add the strained juice of one or two lemons.