Vegetarian cookery

Three pounds of flour, six ounces of butter, half a pound of brown sugar, two ounces of prepared ginger, one pound and a half of treacle, and one large tea-spoonful of baking powder. Rub the baking powder, and stir it into the flour with the ginger, and the sugar, rolled ; mix it into a paste with the treacle and butter, warmed and strained ; form it in balls, about the size of a walnut, and bake on warm tins, buttered, in a moderate oven. No. 568. — Gingerbread without Butter. One pound and a half of treacle, half a pound of sugar, quarter of a pound of candied orange or lemon, half an ounce of caraway seeds, three quarters of an ounce of prepared ginger, the grated rind of a lemon, one pound of flour, and one small tea-spoonful of baking powder. Warm the treacle ; add the sugar, candied orange, and lemonpeel ; rub the baking powder quite smooth, mixing it well with the dry flour ; then add the ginger and caraway seeds; mix all well together, adding a little more flour if required to make it up in cakes or balls, and bake on buttered tins, in a moderately hot oven. No. 569. — Thick Gingerbread. Three quarters of a pound of flour, half a pound of butter, six ounces of sugar, one pound of treacle, two eggs, two ounces of candied lemon, or orange, the grated rind of a lemon, three quarters of an ounce of prepared ginger, and one tea-spoonful of baking powder. Put the baking powder, rubbed smooth, into the flour, adding the ginger and lemon -peel ; beat the butter to cream ; add the sugar, well rolled, and then the flour, with the ginger and powder ; mix all together with the treacle, warmed, and the eggs, well beaten, adding the candied fruit, cut in thin slices ; spread the mixture about half an inch thick, in a warm tin, well buttered with fresh butter, and bake in a moderately hot oven. When baked, let it stand a few minutes ; then cut it in square pieces ; lay it on a board till quite cold, and keep it in a tin box, with thin writing or tissue paper between each layer. No. 570. — Thick Gingerbread. One pound of either white or brown flour, three quarters of an ounce of prepared ginger, half a pound of brown sugar, three quarters of a pound of treacle, quarter of a pound of butter, one egg, quarter of an ounce of baking powder, and one ounce of candied lemon or orange. Mix the baking powder, ginger, and sugar, well with the flour ; then add the treacle, warmed, a tea-cupful of water, the egg, well beaten, the candied fruit, and the butter, melted; mix the whole well together ; put it in a baking-tin, spreading it about an inch thick all over, and bake immediately. When taken out of the oven, let it remain a few minutes, and then cut it in squares. No. 571. — Transparent or Snap Gingerbread. Three quarters of a pound of flour, one pound of sugar, quarter of a pound of butter, half a pound of treacle, a little grated lemon-peel, half a tea-spoonful of baking powder, half an ounce of prepared ginger, one egg, and a little mace. Warm the butter and treacle together till the butter is melted ; add the sugar, and stir it till dissolved in the butter and treacle ; rub the baking powder into the flour, adding the ginger, lemon-peel, and the egg, well beaten ; mix all the ingredients together ; set it in a cool place for several hours ; then drop it in small pieces on tins, warmed and well buttered,