Another sort.
To three quarters of a pound of treacle beat one egg strained; mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg, a quarter of an ounce, beaten as fine as possible; coriander and carraway seeds, each a quarter of an ounce; melt one pound of butter, and mix with the above; and add as much flour as will knead into a pretty stiff paste; then roll it out, and cut into cakes.
Bake on tin plates in a quick oven. A little time will bake them.
Of some, drops may be made.
To make a good Gingerbread, without Butter.
Mix two pounds of treacle, of orange, lemon, citron, and candied ginger, each four ounces, all thinly sliced, one ounce of coriander seeds, one ounce of carraways, and one ounce of beaten ginger, in as much flour as will make a soft paste; lay it in cakes on tin plates, and bake it in a quick oven. Keep it dry in a covered earthen vessel, and it will be good for some months.
Note. If cake or biscuit be kept in paper or a drawer, the taste will be disagreeable. A pan and cover, or tureen, will preserve them long and moist. Or, if to be crisp, laying them before the fire will make them so.
A good plain Bun, that may be eaten with or without toasting and Butter.
Rub four ounces of butter into two pounds of flour, four ounces of sugar, a nutmeg, or not, as you like, a few Jamaica peppers, a dessert spoonful of carraways; put a spoonful or two of cream into a cup of yeast, and as much good milk as will make the above into a light paste. Set it to rise by a fire till the oven be ready. They will quickly bake on tins.