_Ingredients._—1¾ lb. of treacle, 1 lb. of moist sugar, 1 lb. of
butter, 2¾ lbs. of flour, 1½ oz. of ground ginger, 1½ oz. of allspice,
1½ oz. of coriander-seeds. _Mode._—Let the allspice, coriander-seeds,
and ginger be freshly ground; put them into a basin, with the flour and
sugar, and mix these ingredients well together; warm the treacle and
butter together; then with a spoon work it into the flour, &c. until
the whole forms a nice smooth paste. Drop the mixture from the spoon
on a piece of buttered paper, and bake in rather a slow oven from 20
minutes to ½ hour. A little candied lemon-peel mixed with the above
is an improvement, and a great authority in culinary matters suggests
the addition of a little cayenne pepper in gingerbread. Whether it be
advisable to use the latter ingredient or not, we leave our readers to
decide. _Time._—20 minutes to ½ hour. _Average cost_, 1_s._ to 1_s._
4_d._ per lb. _Seasonable_ at any time.
GLAZE for covering Cold Hams, Tongues, &c.
_Ingredients._—Stock, doubling the quantity of meat in the recipes.
_Mode._—We may remark at the outset, that unless glaze is wanted in
very large quantities, it is seldom made expressly. Either of the
stocks, boiled down and reduced very considerably, will be found
to produce a very good glaze. Put the stock into a stewpan, over a
nice clear fire; let it boil till it becomes somewhat stiff, when
keep stirring, to prevent its burning. The moment it is sufficiently
reduced, and come to a glaze, turn it into the glaze-pot before it gets
cold. As, however, this is not to be found in every establishment,
a white earthenware jar would answer the purpose; and this may be
placed in a vessel of boiling water, to melt the glaze when required.
It should never be warmed in a saucepan, except on the principle of
the bain marie, lest it should reduce too much, and become black and
bitter. If the glaze is wanted of a pale colour, more veal than beef
should be used in making the stock; and it is as well to omit turnips
and celery, as those impart a disagreeable bitter flavour.