Cookery for every household

Sieve the flour, soda, and spices into a basin, add the grated lemon rind, and the almonds blanched and split, mix well, and make a well in the centre. Put the sugar and treacle into a saucepan, and heat them gradually over the fire until they reach boiling point. Add the butter, and when this is melted, pour it into the centre of the dry ingredients. Add the egg, and beat all together for ten minutes. Put the mixture into a well-greased and rather shallow tin, and bake in a very moderate oven until firm to the touch. Time to bake, I to 1£ hour. Probable cost, Is. 2784. Nuremberg Gingerbread £ lb. flour. £ lb rice flour. £ lb. butter. | lb. castor sugar. 2 tea-sps. ground ginger. £ lb. glacé ginger. £ lb. mixed peel. 2 oz. grated chocolate. 2 oz. ground almonds. 2 table-sps. treacle. 7 eggs. Rind of 1 lemon. £ oz. carbonate of soda. £ oz. ground ginger. £ tea-sp. ground cinnamon. £ tea-sp. ground cloves. A pinch of salt. lOoz. flour. 6 oz. butter. 8 oz. castor sugar. 4 oz. mixed peel. 4 eggs. 6 oz. sweet almonds. 2 table-sps. cream. Sieve the flour, sugar, salt, and spices into a basin, and rub in the butter until free from lumps. Then add the soda, almonds finely shred, and the peel chopped. Beat the eggs and cream together, add them to the dry ingredients, and mix all together. Beat for ten minutes, and half fill greased tins with the mixture. Bake in a moderate oven until the gingerbread is well risen, and feels firm to the touch. Time to bake, 1 to 1£ hour if one cake. Probable cost, Is. lOd. 2785. Parkin Gingerbread £ lb. flour. 1 dessert-sp. ground £ lb. oatmeal. ginger. £ lb. dripping. A pinch of salt. £ lb. brown sugar. A little grated nutmeg. £ lb. treacle. £ tea-sp. carbonate soda. Melt the dripping, treacle, and sugar in a saucepan over the fire, and stir them into the centre of Cream the butter in a large basin with the grated or chopped rind of 1 lemon. Add the sugar, ground ginger, and chocolate sieved together, and beat again for a few minutes. Then add the yolks alternately with a spoonful of the flour and rice flour mixed, beating well between each, and making the mixture as light as possible. If the mixture becomes too stiff, add the treacle slightly warmed. When all the beating is done, put in the glace ginger and mixed peel cut in fine shreds, along with the ground almonds, and, lastly, the whites beaten to a stiff froth. Mix as lightly as possible, pour into a lined cake tin, and bake in a moderate oven until well risen and firm to the touch. Note. — If liked, this gingerbread may be covered with glacé icing, and decorated with angelica and small pieces of glace ginger. Time to bake, 1£ to 2 hours. Probable cost, 2s. 6d. 2788. Hedgehog Cake Make an almond cake as directed in Recipe 2761. Hedgehog Cake Trim the top if necessary to give it a nice rounded appearance, and cover it with a coating of almond paste (Recipe 2851). Smooth over with a wetted knife, glaze with the yolk of an egg, and then make a golden brown colour in a hot oven. Have ready some split almonds dried and lightly browned ; stick them into the cake in even rows, put a band of white or silver paper round, and tie it on with a pretty coloured ribbon. and well risen, then cut in slices, and serve hot. buttered.