Modern cookery, in all its branches

Obs. — 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; or if it were well beaten into the mass without any water, after being carefully freed from lumps and mixed with a little sugar, the cake would still be quite light. ACTON GINGERBREAD. Whisk four strained or well-cleared eggs to the lightest possible froth (French eggs, if really sweet, will answer for the purpose), and pour to them, by degrees, a pound and a quarter of treacle, still beating them lightly. Add, in the same manner, six ounces of pale brown sugar free from lumps, one pound of sifted flour, and six ounces of good butter, just sufficiently warmed to be liquid, and no more, for if hot, it would render the cake heavy ; it should be poured in small portions to the mixture, which should be well beaten up with the back of a wooden spoon as each portion is thrown in : the success of the cake depends almost entirely on this part of the process When properly mingled with the mass, the butter will not be perceptible on the surface ; and if the cake be kept light by constant whisking, large bubbles will appear in it to the last. When it is so far ready, add to it one ounce of Jamaica ginger and a large teaspoonful of cloves in fi ne powder, with the lightly grated rinds of two fresh full-sized lemons. Butter thickly, in every part, a shallow square tin pan, and bake the gingerbread slowly for nearly or quite an hour in a gentle oven. Let it cool a little before it is turned out, and set it on its edge until cold, supporting it, if needful, against a large jar or bowl. We have usually had it baked in an American oven, in a tin less than two inches deep ; and it has been excellent. We retain the name given to it originally in our own circle. CHEAP AND VERY GOOD GINGER OVEN-CAKE OR CAKES. Four French eggs (which must be perfectly sweet, or small • This should always be of the very best quality when used for cakes. Carbonate of ammonia is recommended in preference to it by some writers. English ones), six ounces of brown sugar of good qua’, ty rolled smooth and fine, six ounces of flour, three of butter, a grain or two of salt, some grated lemon-rind or candied peel sliced very thin, and half an ounce or more- of ginger in fine powder. Prepare and mix these ingredients in the order in which they are written, by the directions for “ Acton Gingerbread.” Bake the cake nearly the same time. An American oven will answer for it perfectly, and it will resemble a really rich cake, though so cheap. A small quantity of carbonate of soda may be added quite at last by inexpert cake-makers, to insure its being light. The same mixture may be baked in small cups or tins in an iron oven. For a cake of tolerable size half as much again of the ingredients must be taken, and the whole poured into a round or square cake-mould. GOOD COMMON GINGERBREAD.