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degrees a quarter-pound of clarified butter, as little 

 warmed as possible ; stir lightly in with these four ounces 

 of dry sifted flour, beat the mixture for about ten minutes, 

 put it into small buttered patty-pans, and bake the cakes a 

 quarter of an hour in a moderate oven. They should be 

 flavored with the rasped or grated rind of a small lemon, 

 or with pounded mace or cinnamon. 



Eggs, 4 ; sugar, -| Ib. ; butter, 4 ozs. ; flour, 4 ozs. ; 

 lemon-rind, mace, or cinnamon : baked 15 minutes. 



GINGERBREAD. 



For a simple kind of gingerbread, the following ingre- 

 dients only are needed : one quart of molasses ; a tea-cup- 

 ful of butter, and one of cream ; two tea-spoonfuls of 

 pearlash, (or saleratus;) a table-spoonful or two of gin- 

 ger; and flour. 



Take as much flour as you think the molasses and 

 cream will wet ; rub the butter thoroughly into the flour ; 

 crush the saleratus very fine, and put it into the cream. 

 Now add the cream and molasses, and ginger, to the flour, 

 and knead it into a dough of a proper consistency to roll 

 out into sheets or cakes, as may be desired. 



Soft Gingerbread is made by mixing three tea-cupfuls 

 of molasses, one of melted butter, one table-spoonful of 

 ginger, four well-beaten eggs. After mixing the above 

 together, add a few handfuls of flour, and then a tea-cup- 

 ful of cream, with a tea-spoonful of saleratus dissolved in 

 it. Then stir in sufficient flour to make it of a thickness 

 to just enable you to stir it with a spoon. 



If milk is used in either of the above cakes, instead of 

 cream, add more butter. Beef drippings are very nice 

 for a part of the shortening. 



