Crumble down very small eight ounces of butter into a couple of pounds of flour, then add to, and mix thoroughly with them, half a pound of good brown sugar, two ounces of powdered ginger, and half an ounce of good caraway-seeds; beat gradually to these, first two pounds of treacle (molasses), next three well-whisked eggs, and last of all half an ounce of carbonate of soda, dissolved in a very small cupful of warm water; stir the whole briskly together, pour the mixture into very shallow tins, put it immediately into a moderate oven, and baké it for an hour and a half. The gingerbread made thus will be remarkably light and good. For children, part of the spice and butter may be omitted.
Flour, 2 lbs.; butter, 8 ozs.; sugar, 1/2 lb.; powdered ginger, 2 lbs.; eggs, 3; carbonate of soda, 1/2 oz.; water, very small cupful: baked 1 1/2 hour.
We think that something less than the half ounce of soda would be sufficient for this gingerbread, for with the whole quantity it rises in the oven to three times its height, and is apt to run over the tops of the tins even when they are but half filled with it at first.
Work very smoothly six ounces of fresh butter (or some that has been well washed from the salt, and wrung dry in a cloth) into one pound of flour, and mix with them thoroughly an ounce of ginger in fine powder, four ounces of brown sugar, and half a teaspoonful of beaten cloves and mace. Wet these with three-quarters of a pound, or rather more, if needful, of cold treacle; roll out the paste, cut the cakes with a round tin cutter, lay them on a floured or buttered baking tin, and put them into a very slow oven. Lemon-grate or candied peel can be added, when it is liked.
Flour, 1 lb.; butter, 6 ozs.; sugar, 1/4 lb.; ginger, 1 oz.; cloves and mace, 1/2 teaspoonful; treacle, 3/4 lb.: 1/2 to 3/4 hour.
Melt together three-quarters of a pound of treacle and half a pound of fresh butter, pour these hot on a pound of flour mixed with half a pound of sugar and three quarters of an ounce of ginger. When the paste is quite cold, roll it out with as much flour as will prevent its adhering to the board: bake the cakes in a very gentle oven.
Mix well together ten ounces of fine wheaten flour, and six of flour of rice (or rice ground to powder), the grated rind of a lemon, and three-quarters of an ounce of ginger; pour nearly boiling upon these a pound of treacle, five ounces of fresh butter and five of sugar melted together in a saucepan; beat the mixture, which will be almost a batter, with a wooden spoon, and when quite smooth leave it till it is perfectly cold, then add to it five ounces of grated cocoa-nut, and when it is thoroughly blended with the other ingredients, lay the paste in small heaps upon a buttered tin, and bake them in a very slack oven from half to three-quarters of an hour.
Flour, 10 ozs.; ground rice, 6 ozs.; rind of one lemon; ginger, 3/4 oz.; treacle, 1 lb.; sugar, 5 ozs.; butter, 5 ozs.; cocoa-nut, 5 ozs.: 1/2 to 3/4 hour.
Work into quite small crumbs three ounces of good butter, with two pounds of flour, then add three ounces of pounded sugar and two of ginger, in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, cut out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale colour. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement; an additional ounce of sugar may be used when a sweeter biscuit is liked. To make good ginger cakes, increase the butter to six ounces, and the sugar to eight, for each pound of flour, and wet the ingredients into a paste with eggs: a little lemon-grate will give it an agreeable flavour.
Biscuits: flour, 2 lbs.; butter, 3 ozs.; pounded sugar, 3 ozs.; ginger, 2 ozs.
Cakes: flour, 1 lb.; butter, 6 ozs.; sugar, 8 ozs.; ginger, 1 oz.; 3 to 4 eggs; rind of 1/2 lemon.