IV. GINGERBREAD, PARKINGS, SHORTBREAD, ETC.
35.—Queen’s Gingerbread.
Take 2 lbs. of honey, 1¾ lb. of best moist sugar, and 3 lbs. of flour, ½ lb. of sweet almonds blanched, and ½ lb. of preserved orange peel cut into thin fillets, the yellow rinds of two lemons grated off, 1 oz. of cinnamon, ½ oz. of cloves, mace, and cardamoms mixed and powdered.
Put the honey in a pan over the fire with a wineglassful of water, and make it quite hot; mix the other ingredients and the flour together, make a bay, pour in the honey, and mix all well together. Let it stand till next day, make it into cakes, and bake it. Rub a little clarified sugar until it will blow in bubbles through a skimmer, and with a paste-brush rub over the gingerbread when baked.
36.—German Gingerbread.
Same as Queen’s Gingerbread, but dust tins with flour instead of grease.
37.—Spiced Gingerbread.
Take 3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied lemon or orange peel cut small, 1 oz. of powdered ginger, 2 ozs. of powdered allspice, ½ oz. of powdered cinnamon, 1 oz. of caraway seeds, and 3 lbs. of treacle.
Rub the butter into the flour, then add the other ingredients, and mix in the dough with the treacle. Make it into nuts or cakes, and bake in a cool oven.