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Classic
Cook Books
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page 241
paste. Set it to rise by a fire till the oven be ready. They will quickly bake
on tins.
Richer Buns.
Mix one pound and a half of dried flour with half a pound of sugar; melt a pound
and two ounces of butter in a little warm water; add six spoonfuls of
rose-water, and knead the above into a light dough, with half a pint of yeast;
then mix five ounces of caraway-comfits in, and put some on them.
Gingerbread.
Mix with two pounds of flour half a pound of treacle, three quarters of an ounce
of caraways, one ounce of ginger finely sifted, and eight ounces of butter.
Roll the paste into what form you please, and bake on tins, after having worked
it very much, and kept it to rise.
If you like sweetmeats, add orange candied; it may be added in small bits.
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 caraway 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.
A good plain sort.--Mix three pounds of flour with half a pound of butter, four
ounces of brown sugar, half an ounce of pounded ginger; then make into a paste
with one pound and a quarter of treacle warm.
A good sort without Butter.--Mix two pounds of treacle; of orange, lemon, and
citron and candied ginger, each four ounces, all thinly sliced; one ounce of
coriander seeds, one ounce of caraways, and one ounce of beaten ginger, in as
much flour as will make a soft paste;
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Classic
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