1198. To make Loaves of Cheese-curd.—Take a porringer full of curds, and four eggs, whites and yolks, and as much flour as will make it stiff; then take a little ginger, nutmeg, and some salt; make them into loaves, and set them into an oven with a quick heat; when they begin to change color, take them out, and put melted butter to them, and some sack, and good store of sugar; and so serve.
1199. Cheap Ginger Biscuits.—Work into quite small crumbs three ounces of good butter, with two pounds of flour; then add three ounces of pounded sugar and two of ginger, in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, cut out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale color. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement; an additional ounce of sugar may be used when a sweeter biscuit is liked. To make good ginger cakes, increase the butter to six ounces, and the sugar to eight, for each pound of flour, and wet the ingredients into a paste with eggs; a little lemon-grate will give it an agreeable flavor.
Biscuits—flour, two pounds; butter, three ounces; pounded sugar, three ounces; ginger, two ounces.
Cakes—flour, one pound; butter, six ounces; sugar, eight ounces; ginger, one ounce; three to four eggs; rind of half a lemon.
1200. Ginger Snaps.—Beat together half a pound of butter, and half a pound of sugar; mix with them half a pint of molasses, half a tea-cupful of ginger, and one pound and a half of flour.