Ginger Lee. Time—1 hour.
1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, ¼ lb. almonds.
Blanch the almonds and ginger lee seed the day before they are required. Pick the seed over well, put it into the oven until it is a light brown. Mix the sugar and honey well together, put them in a saucepan on the fire, let them remain till clear (about 20 minutes). Drop in the ginger lee seed and almonds, and stir well. Drop a spoonful on to a plate to see if it sets; when ready, thoroughly wet a board and rolling pin, roll out the mixture about one inch thick, cut it up, and put on a dish to cool.