* * * * *
GINGER BREAD.
Three quarts of flour, three quarters of a pound of brown sugar, a large
spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift
it, melt half a pound of butter in a quart of rich molasses, wet the
flour with it, knead it well, and bake it in a slack oven.
* * * * *
PLEBEIAN GINGER BREAD.
Mix three large spoonsful of pounded ginger, with three quarts of
flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of
water, and pour it on the flour; melt half a pound of butter in a quart
of molasses, mix it with the flour, knead it well, cut it in shapes, and
bake it.
* * * * *
SUGAR GINGER BREAD.
Take two pounds of the nicest brown sugar, dry and pound it, put it into
three quarts of flour, add a large cup full of powdered ginger, and sift
the mixture; wash the salt out of a pound of butter, and cream it; have
twelve eggs well beaten; work into the butter first, the mixture, then
the froth from the eggs, until all are in, and it is quite light; add a
glass of brandy butter shallow moulds, pour it in, and bake in a quick
oven.
* * * * *
DOUGH NUTS--A YANKEE CAKE.
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