angelica, 1/2 oz. of candied lemon-peel,
1/2 oz. of coriander seeds, 1/2 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,
put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour.

_Time_.--1/4 to 1/2 hour. _Average cost_, from 1s. to 1s. 4d. per lb.

_Seasonable_ at any time.

THICK GINGERBREAD.

1760. INGREDIENTS.--1 lb. of treacle, 1/4 lb. of butter, 1/4 lb. of
coarse brown sugar, 1-1/2 lb. of flour, 1 oz. of ginger, 1/2 oz. of
ground allspice, 1 teaspoonful of carbonate of soda, 1/4 pint of warm
milk, 3 eggs.

[Illustration: GINGERBREAD.]

_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 3/4 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_.--3/4 to 1 hour. _Average cost_, 1s. per square.

_Seasonable_ at any time.

SUNDERLAND GINGERBREAD NUTS.

(_An Excellent Recipe_.)

1761. INGREDIENTS.--1-3/4 lb. treacle, 1 lb. of moist sugar, 1 lb. of
butter, 2-3/4 lbs. of flour, 1-1/2 oz. of ground ginger, 1-1/2 oz. of
allspice, 1-1/2 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 to a piece of buttered
paper, and bake in rather a slow oven from 20 minutes to 1/2 hour. A
little candied lemon-peel mixed with the above is an impro