Nljremburg Gingerbread

Beat the whites and yolks of eight eggs, together with one pound of finely-sifted sugar, for half an hour; mix with this the peel of a lemon cut very thin, and minced fine, and a tablespoonful of ground spices in the proportion of two parts of cinnamon and one part each of cloves and cardamoms; a tablespoonful of finely-cut candied orange-peel, half a pound of blanched and roasted almonds sliced small, and one pound of fine dry flour; all to be thoroughly mixed together, made into cakes about eight inches long by four wide and two thick, spread on wafer paper, and baked in a quick oven.

Gingerbread Without Butter

Mix with two pounds of treacle a quarter of a pound each of candied ginger, orange and lemon peel, all sliced very thin, half an ounce of carraway seeds, half an ounce powdered ginger, and as much flour as will mix it into a soft paste; lay it on tin plates in convenient-sized cakes, and bake in a quick oven.

Honeycomb Gingerbread

Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of moist sugar, a tea-spoonful of ground ginger, one each of allspice and cinnamon in powder, the rind of one lemon grated, and as much treacle as will make it into a paste to spread very thinly on tins; bake it gently while hot; cut it in squares, and roll it over a stick like wafers till cold. Keep them in a dry place, or they will lose their crisp-ness.

Gingerbread Nuts

One pound of butter rubbed fine in three pounds of flour; add to it a pound of fine-sifted sugar, an ounce of carraway seeds, an ounce of ginger, and a grated nutmeg; mix all well together with a pound and a quarter of treacle; make it into a stiff paste, and form into nuts or little cakes; bake on paper in a slack oven till quite crisp. The quantity of spices may be increased if liked. They are excellent.

Ginger Cakes

Half a pound of flour, three ounces of Lisbon sugar, three ounces of butter, half an ounce of ginger, and the yolks of two eggs mixed with either cream or milk; then dropped on tins or paper and baked in a slack oven.

A Gingerbread Loaf

To a pint of treacle add six eggs well beat up, two pounds of flour, and twelve ounces of fresh butter beat to a cream; half a pound of brown sugar, half a pound of orange-peel cut into small pieces, two ounces of ground ginger, and one of ground cloves; mix all these ingredients together, and the more it is beat up the lighter it will be. When ready for the oven put it into a tin shape, with buttered paper round the loaf; do not allow the oven to be too hot. It should be baked about an hour. To know if it is thoroughly done put a knife into the cake; if it comes out clean it is done enough. Leave it in the mould till cold.