The Ideal cook book

flour as will form a dough, 14 an oz. of ground cloves and allspice mixed, Stir the butter and sugar; add the spice, ginger, 762 Tuer Dominion Cook Book. molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake. 538. Ginger Nuts (2)—Ingredients—% Ib. of butter, 2 lbs. of flour, I pt. of molasses, 2 eggs, 6 oz. ground ginger, 3 oz. ground allspice, I oz. powdered cinnamon. Mix in the same manner as for gingerbread. Roll out the dough into ropes about half inch thick ; cut these transversely into pieces, which roll into small balls; place these at a little distance apart, upon greased baking sheets, and flatten them down with the palm of your hand; when the sheet is full, wash them over the tops with a brush dipped in thin molasses, and — bake in a moderate oven. 539. Ginger Bread —Ingredients—!4 lb. of moist sugar, 2 oz. of ground ginger, 1 lb. of flour, 14 lb. of butter, % Ib. of treacle. Put the butter and treacle into a jar near the fire; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. ‘Time to bake, fifteen minutes. 540. Honeycomb Gingerbread—lIngredients—'% lb. of flour, ¥4 |b. of the coarsest brown sugar, 14 lb. of butter, 1 dessertspoonful of allspice, 2 dessertspoonfuls of ground ginger, the peel of halfa lemon grated, and the whole of the juice ; mix all these ingredients together, adding about % lb. of treacle so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done ; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about four inches square), and roll each piece round the fingers as it is raised from the tin. 541. Drop Ginger Cakes—Ingredients—Put in a bowl 1 cupful of brown sugar, I of molasses, 1 of butter, then pour over them 1 cupful boiling water, stir well; add 1 egg, well beaten, 2 teaspoonfuls of soda, 2 tablespoonfuls each of ginger and cinnamon, 4 teaspoonful of ground cloves, 5 cupfuls of flour. Stir altogether and drop with a spoon on buttered tins; bake in a quick oven, taking care not to burn them. 542. Ginger Biscuits—Ingredients—Rub 4 oz of fresh butter into % Ib. of flour, add 3 tablespoonfuls of sugar, 14 oz. of ground ginger, and I egg beaten up with a little milk toa smooth paste. BREAD AND Cakes. 163 Bake on buttered paper for ten minutes. Keep the biscuits . in a tin in a dry place. 543. Apple Cake—Ingredients—1 4 lbs. of apples cut and cored, 1 Ib. white sugar, the juice of 3 lemons, and about half the rinds grated. Simmer in a stew pan for four hours until it becomes quite stiff. Then put into a mould, in which let it remain all night. Before turning out plunge the mould in warm water to prevent it sticking. 544. Washington Cake—Ingredients—1 Ib. of sugar, 3 Ib. of butter, 4 eggs, 1 lb. flour, 1 teacupful of milk, 2 teaspoonfuls of dissolved saleratus, 1% a teaspoonful of cinnamon, half a nutmeg, I Ib. dried currants, washed, picked, and wiped dry. Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick, and add them to the butter and sugar. Stir in the flour and spice. Flour the fruit and stir it in. Beat the whole very hard for fifteen minutes. Then stir in the saleratus. Line the sides and bottom of your pan with thick paper ; butter it well, pour in the mixture, and bake it in a moderate oven.