Gingerbread.
Ingredients.—One pound of flour, six ounces of golden syrup, four ounces of brown sugar, four ounces of dripping, one ounce of ground ginger, two teaspoonfuls of carbonate of soda, one teaspoonful of mixed spice, two-thirds of a gill of milk.
Method.—Put the flour, sugar, ginger and spice in a basin and mix well together; put the treacle, milk, soda and dripping in a saucepan and melt over the fire; pour the contents of the saucepan into the contents of the basin, mix well, beat for five minutes, pour in a greased tin and bake in a moderate oven.
Scones.
Ingredients.—One pound of flour, two ounces of dripping, three ounces of sugar, half an ounce of cream of tartar, one teaspoonful of carbonate of soda, milk to mix, a few sultanas (floured and picked).
Method.—Mix the tartar and the soda well with the flour in a basin, rub in the dripping, add the sugar and sultanas, mix with milk rather more soft than for pastry, roll into two thick rounds, cut each into six equal pieces, lay on a floured tin, brush over the top with milk and bake in a good oven twenty minutes. Plain scones can be made by leaving out the sultanas and the sugar. These scones are best made with milk that is slightly sour.
Plum Cake.
Ingredients.—One pound of flour, six ounces of dripping, six ounces of brown sugar, six ounces of sultanas (floured and picked), four ounces of currants (washed and dried), one teaspoonful of baking powder, two eggs, one gill and a half of milk.