10-oz. flour.
¼-lb. brown sugar.
1-oz. candied peel.
1 teaspoonful baking powder.
2-oz. butter (rubbed in).
¼-lb. treacle.
1-oz. ground ginger.
1 egg.
Little milk.
Bake in dripping tin, and cut in squares when cold.
12. Ginger Nuts.
1-lb. flour.
¼-lb. treacle.
¼-lb. butter.
½-oz. ginger.
Melt the butter in a pan, add the treacle, and when quite hot mix with a wooden spoon to the flour and ginger.
Roll between the hands into nuts, and bake on greased tin for 20 minutes.
13. Victoria Roll.
2 eggs.
2-oz. flour.
3-oz. castor sugar.
½ teaspoonful baking powder.
Butter a tin and pour in the mixture, and bake 10 minutes in a quick oven. Quickly spread with jam, roll up, and sprinkle with castor sugar.