Ingredients
- 7 lbs
- 2 ozs
- 6 eggs
- 6 ozs
- 4 ozs
- 4 lbs
- 3 lbs
Directions
baking — the surface, being rough and dry, does not attract the heat ; therefore, unless the oven is hot, the biscuit " perishes," and becomes flavourless and unpalatable.
Spice Nuts.
\\ lb. flour, enough syrup to make a light dough, \ lb. lard, f lb. moist sugar, \ oz. ginger, i oz. mixed spice. Rub the lard, sugar, ginger, spice, into the flour ; when thoroughly mixed, make a bay in the middle, and pour the syrup in and mix.' When mixed, with a rolling-pin roll it out into a sheet, dusting it lightly with ground rice to prevent sticking, cut out to the size and thick- ness of a penny, place them upon well-greased tins, half an inch apart, wash them over with water, and bake in a cool oven.
7 lbs. flour, 2 ozs, powder (i), 4$ lbs. sugar, if lb. butter, 6 eggs, 1 oz. ginger, 1 oz. mixed spice, 3 J lbs. golden syrup. Rub all the mixture together, except syrup and eggs, make a bay, whip the eggs one minute, then add with the syrup soft dough, pin out in small pieces about sixth of an inch, cut with snap- cutter, wash with water, bake in a cool oven. It will be necessary when rolling these to use a little rice flour to keep them from sticking.
German Ginger-Bread.
Melt 1 lb. of honey in a saucepan. When it is quite hot mix into it 6 ozs. moist sugar, 1 oz. of powdered cinnamon, 2 ozs. fine cut candied lemon peel, 4 ozs. almonds blanched and chopped, and enough flour to make it into a smooth stiff paste, make this into cakes of any shape or design, but not thicker than about J inch. Bake in a cool oven.
About 4 lbs. syrup, 3 lbs. flour, 3$ lbs. coarse moist sugar, £ lb. lard, pinch of spice. Rub the lard, flour, sugar, and spice together, add syrup, and mix lightly ; roll out to the thickness of a penny, cut with a cutter the size of a teacup, place them upon a baking-sheet (well greased and sprinkled) an inch apart, wash them over with water, and bake in a cool oven. Jumbles or snaps should be very thin, and nearly transparent ; therefore, do not work the dough about more than to sufficiently mix the ingre- dients, thus leaving the sugar undissolved, so that when subjected to the heat of the oven, it will boil up, and form the blistersi without which jumbles are imperfect.
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