Cassell's dictionary of cookery

pound of honey in a saucepan ; and when it is quite hot, mix with it six ounces of moist sugar, an ounce of powdered cinnamon, two ounces of candied lemon, cut into thin slices, four ounces of sweet almonds, blanched and sliced, and sufficient flour to make it into a stiff paste. lloU the paste out two or three times, so as to have it quite smooth and stiff ; make it into cakes of any shape or size, about a quarter of an inch in thickness, and bake on buttered tins in a moderate oven for half an hour or more. Probable cost. Is. 8d. for this quantity. Gingerbread, Honeycomb.— Put four ounces of fresh butter into a jar, near the fire, with half a pound of treacle, and half a pound of moist sugar. Mix half a pound of flour with one table-spoonful of ground ginger, the finely-chopped rind and juice of half a large lemon, and one tea-spoonful of powdered cinnamon. When the butter is melted, mix it with the treacle, &c., into the flour, and beat aU together for some minutes. Spread the mixture very thinly upon buttered baking-tins, and bake in a moderate oven. Watch it particularly, and as soon as the gingerbread is done enough, take it out, cut it into squares, and curl each square round the finger. Keep closely covered in a tin box. This gingerbread wiU keep three or four weeks, but is best when newly made. Should it lose its crispness, it should be put into the oven for two or three minutes before being used. Time, ten minutes to bake. Probable cost, lOd. for this quantity. Gingerbread, Hunters'.— Beat three ounces of butter to a cream ; add one pound and a half of flour, three ounces of moist sugar, one ounce of sifted sugar, one ounce of candied peel, cut into thin strips, two or three drops of essence of lemon, and mix in one pound of treacle, slightly warmed, to make a smooth, firm paste. Roll out on a floured pastry-board, cut it into strips, about three inches long and one broad, and bake on a buttered tin, in a slow oven. Store in a closely-covered tin box. Time to bake, half an hour. Probable cost, Is. Gingerbread, Imperial.— Beat three ounces of butter to a cream. Mix with it six ounces of flour, two ounces of sugar, a dessertspoonful of caraway-seeds, and a dessert-spoonful of powdered ginger. Stir three ounces of treacle into half a pint of new milk, make the whole into a paste, and bake on buttered tins in round cakes or fingers. Stick on the cakes a little candied peel, cut into strips. Time, about half an hour to bake. Probable cost, 6d. Gingerbread, Indian (see Indian Gingerbread). Gingerbread Leek (excellent).— Mix thoroughly, -one ounce and a half of ginger in one pound and a half of flour; add one pound and a quarter of sugar, and two ounces of candied peel, cut very tine. Melt together GIN ( 265 ) GIN half a pound of butter, and a quarter of a pound of the best treacle. Stir these into the flour, &c., flavour with three drops of essence of lemon, or more, if liked, and make the mixture into a smooth, finn paste, with three eggs, well beaten. Roll out on a floured board, and cut the paste into fingers. Bake in a good oven for ten minutes. Store in a closely-covered tin box. Probable cost, 2s. for this quantity.