Cassell's dictionary of cookery

Gingerbread Nuts. — It is well to make the paste for these nuts an hour or two before baking them, and put it in a cool place. Rub three ounces of butter into one pound of flour; add the finely-chopped rind and juice of half a lemon, and a dessertspoonful of ground ginger. Put a table-spoonful of honey into a quarter of a pound of treacle. Let them melt over the fire for a few minutes, stirring them well together, then mix them into the other ingredients. RoU thepaste on a floured board to the thickness of a quarter of an inch. Stamp it into small round cakes, and bake on tins in a good oven, till crisp. Probable cost, 6d. Gingerbread, Orange. — Chop half a pound of candied orange peel very finely, and mix it with one ounce of ground ginger, one nutmeg, grated, three-quarters of a pound of moist sugar, and two pounds and a quarter of flour. Melt three-quarters of a pound of butter in a pound and three-quarters of treacle ; stir this well into the rest, and let aU stand in a cool place for two or three hours. Roll the paste out on a floured board to the thickness of a quarter of an inch, cut it into fingers, and bake on a buttered tin, leaving a little distance between each finger. Beat the yolk of an egg with a little milk, and biush the gingerbread over with it both before and after putting it into the oven. Time to bake, fifteen minutes. Probable cost, 2s. 6d. for this quantity. Gingerbread Parkin (to be made for the 5th of November). — Rub half a pound of butter and half a pound of fresh lard into four pounds of oatmeal, or flour and oatmeal mixed. Add half a pound of brown sugar and an ounce of ground ginger. Mix three pounds and a half of treacle with a cupful of new milk ; stii these into the flour, &c., and bake in a very moderate oven, either in buttered patty-pans or dripping-tins till brightly browned, about twenty minutes if baked in patty pans, and one hour and a half in large dishes. Probable cost, 2s. 6d. Gingerbread, Powder for Making. — Pound thoroughly in a mortar two ounces of coriander-seed, two ounces of caraway-seed, two ounces of ground ginger, half an ounce of grated nutmeg, half an ounce of cloves, three quarters of an ounce of fennel-seed, and three quarters of an ounce of aniseed. Keep thepowder in a bottle, closely corked. To niake gingerbread, dissolve two pounds of sugar in a pint of water, and make up into a paste with a quartern of flour and an ounce of ^he powder. The gingerbread may be baked either in a mould or in small tins. Time to prepare, hali an hour. GIN ( 256 ) GIN GGingerbread Pudding.— Rub a quarter of a pound of butter or good beef dripping into one pound of flour ; add a tea-spoonful of ground ginger, a heaped tea-spoonful of baking-powder, and sufficient treacle warmed in a table-spoonful of milk to make a light, smooth paste. Pour into a buttered mould, and boil for two hours. Serve with treacle sauce. Probable cost, 5d. Sufficient for four or five persons. Suitable for the nursery.