Cassell's dictionary of cookery

Gingerbread, Lemon.— Rub the rinds of two large, or three small lemons, upon two or tlu-ee large lumps of sugar, ttill all the yellow part is taken off. Beat the sugar to a powder, mix it with a pound of floui-, and add half an ounce of ground ginger, and a quarter of an ounce of cayenne pepper. Put half a pound of butter into a jar near the fire, with half a pound of treacle. When the butter is melted, stir into it the strained juice of the lemon, mixed with a glass of brandy. Mix all with the flour, &c., and bake in round cakes, or fingers, on buttered tins, in a moderate oven. Time, three-quarters of an hour to bake. Probable cost. Is. 4d. for this quantity. Gingerbread Loaf (good).— Put six ounces of butter into a jar near the fire, with one pound of the best treacle. Let the butter melt, then add two ounces of candied lemon, cut into narrow strips, half an ounce of powdered ginger, half an ounce of caraway-seeds, five eggs, well beaten, and as much flour as will make a stiff batter. Beat it well for some minutes, till it is quite smooth and light, put it into a wellbuttered tin, about two inches deep, and bake in a slow oven three-quarteis of an hour. When baked, let the loaf remain a little while in the tin before turning out. Probable cost, Is. 8d. Gingerbread Loaf (another way).— Rub half a pound of fresh butter into two pounds of flour; add a pinch of salt, a table-spoonful of baking-powder, and one ounce of ground ginger. Stir in two pounds of warmed treacle. Bake immediately, in a buttered tin, in a slow oven, for one hour and a half. Probable cost. Is. 6d. Sufiicient for a nine-inch tin. Gingerbread Loaf, Plain.— Put two pounds of treacle into a jar near the fire, with two ounces of butter, a quarter of an ouncee of carbonate of soda, previously dissolved in a very little milk, and strained, and four ounces of moist sugar. Mix an ounce of powdered ginger, and one small nutmeg, grated, with about three pounds of flour. WTien the butter is melted, stir the treacle &c., into the flour, and bake in a well-buttered, shallow tin, in a slow oven, for one hour and a half. Probable cost. Is. 2d. Sufiicient for a nine-inch tin. Gingerbread, Mrs. Fletcher's. (An Edinburgh recipe.)) — Mi.x half a pound of moist sugar, and two ounces of powdered ginger, with one pound of fine flour. Put half a pound of fresh butter, and half a pound of treacle, into a jar near the fire. When the butter is melted, mix it with the flour while warm, and spreadd the mixture thinly on buttered tins. Mark it in squares before baking, and as soon as the gingerbiead is baked enough, separate it at the marks before it has time to harden. Time, ten or fifteen minutes to bake. Probable cost, Is. 2d. GGingerbread, Mrs. Smith's.— Melt together three-quarters of a pound of treacle, a quarter of a pound of honey, and half a pound of frosh butter. Mix one pound of flour with two ounces of candied lemon, chopped small, one ounce of powdered ginger, and half a teaspoonful of powdered cinnamon. Beat all well together, and bake in well-buttered, shallow tins, in a moderate oven. Time, about one hour to bake. Probable cost, Is. 3d.