on. He says that by cutting through 3 or 4 slices at a time, all the butter is squeezed out of the upper ones, while the bottom one is swimming in fat liquid. It is highly essential to use good butter for making this dish.
Gingerbread and Rusks
3452.—GINGERBREAD, ANDREW'S. (Fr.—Pain de Gingembre.)
Ingredients.—1¼ lbs. of flour, ¼ of a lb. of sugar, 6 ozs. of butter, 4 eggs, 1 tablespoonful of ginger, 6 ozs. of golden syrup.
Method.—Beat the butter, sugar and golden syrup to a cream, and beat in the eggs one at a time: add the flour, mixed with the ginger, till the mixture is thick enough to roll out. Roll into thin sheets, cut out with a plain round cutter, and bake on flat baking tins.
Time.—To bake, 20 to 25 minutes. Average Cost, 1s. 4d. Sufficient for about 4 dozen cakes.
3453.—GINGERBREAD HONEYCOMB.
Ingredients.—½ a lb. of flour, ¼ of a lb. of the coarsest brown sugar, ½ a lb. of treacle, ¼ of a lb. of butter, 1 dessertspoonful of allspice, 2 tablespoonfuls of ground ginger, the peel of ½ a lemon grated, and the whole of the juice.
Method.—Mix all these ingredients together, forming a paste sufficiently thin to spread upon baking sheets. Beat it well, butter the tins, and spread the paste very thinly over them; bake it in a rather slow oven, and watch it until it is done; withdraw the tins, cut the gingerbread in squares with a knife to the usual size of wafer biscuits, about 4 inches square, and roll each piece round the fingers as it is raised from the tin.
Time.—½ an hour. Average Cost, 10d. Sufficient for 4 dozen squares.
3454.—GINGERBREAD, THICK.
Ingredients.—1 lb. of treacle, ¼ of a lb. of butter, ¼ of a lb. of coarse brown sugar, 1½ lbs. of flour, 1 oz. of ginger, ½ an oz. of ground allspice, 1 teaspoonful of carbonate of soda, ¼ of a pint of warm water, 3 eggs.
Method.—Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it with the treacle to the other ingredients. Stir well; make the water just warm, dissolve the carbonate of soda in it, and mix the whole into a nice smooth dough with the eggs, which should be previously well whisked; pour
