_Ingredients._—To 9 gallons of water allow 27 lbs. of loaf sugar,
9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2
lbs. of raisins stoned and chopped, 1 pint of brandy. _Mode._—Boil
together for 1 hour in a copper (let it previously be well scoured
and beautifully clean) the water, sugar, _lemon-rinds_, and bruised
ginger; remove every particle of scum as it rises, and when the liquor
is sufficiently boiled, put it into a large tub or pan, as it must not
remain in the copper. When nearly cold, add the yeast, which must be
thick and very fresh, and, the next day, put all in a dry cask with the
strained lemon-juice and chopped raisins. Stir the wine every day for a
fortnight; then add the brandy, stop the cask down by degrees, and in a
few weeks it will be fit to bottle. _Average cost_, 2_s._ per gallon.
_Sufficient_ to make 9 gallons of wine. _Seasonable._—The best time for
making this wine is either in March or September.
_Note._—Wine made early in March will be fit to bottle in June.
GINGERBREAD, Thick.
_Ingredients._—1 lb. of treacle, ¼ lb. of butter, ¼ lb. of coarse
brown sugar, 1½ lb. of flour, 1 oz. of ginger, ½ oz. of ground
allspice, 1 teaspoonful of carbonate of soda, ¼ pint of warm milk, 3
eggs. _Mode._—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 milk 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 the mixture into a buttered tin, and bake it from ¾ to 1 hour, or
longer, should the gingerbread be very thick. Just before it is done,
brush the top over with the yolk of an egg beaten up with a little
milk, and put it back in the oven to finish baking. _Time._—¾ to 1
hour. _Average cost_, 1_s._ per square. _Seasonable_ at any time.
GINGERBREAD, White.
_Ingredients._—1 lb. of flour, ½ lb. of butter, ½ lb. of loaf sugar,
the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, ½
teaspoonful of carbonate of soda, 1 gill of milk. _Mode._—Rub the
butter into the flour; add the sugar, which should be finely pounded
and sifted, and the minced lemon-rind, ginger, and nutmeg. Mix these
well together; make the milk just warm, stir in the soda, and work
the whole into a nice smooth paste; roll it out, cut it into cakes,
and bake in a moderate oven from 15 to 20 minutes. _Time._—15 to 20
minutes. _Average cost_, 1_s._ 3_d._ _Seasonable_ at any time.
GINGERBREAD-NUTS, Rich Sweetmeats.
_Ingredients._—1 lb. of treacle, ¼ lb. of clarified butter, 1 lb.
of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied
orange-peel, 1 oz. of candied angelica, ½ oz. of candied lemon-peel,
½ oz. of coriander seeds, ½ oz. of caraway seeds, 1 egg; flour.
_Mode._—Put the treacle into a basin, and pour over it the butter,
melted so as not to oil, the sugar, and ginger. Stir these ingredients
well together, and whilst mixing, add the candied peel, which should
be cut into very small pieces, but not bruised, and the caraway and
coriander seeds, which should be pounded. Having mixed all thoroughly
together, break in an egg, and work the whole up with as much fine
flour as may be necessary to form a paste. Make this into nuts of any
size, and put them on a tin plate, and bake in a slow oven from ¼ to ½
hour. _Time._—¼ to ½ hour. _Average cost_, from 1_s._ to 1_s._ 4_d._
per lb. _Seasonable_ at any time.