American Cookery

page 36

in 4 ounces butter, and two large spoons of finely powdered coriander seed, wet
with above; make roles half an inch thick and cut to the shape you please; bake
fifteen or twenty minutes in a slack oven--good three weeks.

      Another Christmas Cookey.
To three pound flour, sprinkle a tea cup of fine powdered coriander seed, rub in
one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of
pearl ash in a tea cup of milk, kneed all together well, roll three quarters of
an inch thick, and cut or stamp into shape and size you please, bake slowly
fifteen or twenty minutes; tho' hard and dry at first, if put into an earthen
pot, and dry cellar, or damp room, they will be finer, softer and better when
six months old.

      Molasses Gingerbread.
One table spoon of cinnamon, some coriander or allspice, put to four tea spoons
pearl ash, dissolved in half pint water, four pound flour, one quart molasses,
four ounces butter, (if in summer rub in the butter, if in winter, warm the
butter and molasses and pour to the spiced flour,) knead well 'till stiff, the
more the better, the lighter and whiter it will be; bake brisk fifteen minutes;
don't scorch; before it is put in, wash it with whites and sugar beat together.

      Gingerbread Cakes, or butter and sugar Gingerbread.
No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, one pound
sugar, three small spoons pearl ash dissolved in cream, one pound butter, four
eggs, knead it stiff, shape it to your fancy, bake 15 minutes.

      Soft Gingerbread to be baked in pans.
No. 2. Rub three pounds of sugar, two pounds of butter, into four pounds of
flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, bake as No. 1.

      Butter drop do.
No. 3. Rub one quarter of a pound of butter, one

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