le, and poured
hot upon the other ingredients; make it into a paste, and let it lie
till quite cold; then roll it out, and bake it in a slow oven.

_Gingerbread._ No. 6.

One pound of treacle, the same weight of flour, butter and sugar of each
a quarter of a pound, ginger and candied lemon-peel of each half an
ounce. Rub the butter, ginger, and sugar, well together, before you put
in the treacle.

_Thick Gingerbread._

To a pound and a half of flour take one pound of treacle, almost as much
sugar, an ounce of beaten ginger, two ounces of caraway seed, four
ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut
the sweetmeats; well mix the whole; and bake in large cakes on tin
plates.

_Gingerbread Cakes or Nuts._

Melt half a pound of butter, and put to it half a pound of treacle, two
spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these
together in a saucepan, and let the whole be milk warm; then put it to a
pound and a quarter of flour, half an ounce of ginger, some orange-peel
finely grated, and as much candied orange as you like.

_Gingerbread Nuts._

A quarter of a pound of treacle, the same of flour, one ounce of butter,
a little brown sugar, and some ginger. Mix all together, and bake the
nuts on tins. Sweetmeat is a great addition.

_Gooseberries, to bottle._

Pick them in dry weather before they are too large; cut them at both
ends with scissars, that they may not be broken; put them into very dry
bottles, and fill them up to the neck with cold spring water. Put the
bottles up to their necks in water, in a large fish-kettle, set it on
the fire, and scald them. Take it off immediately when you perceive the
gooseberries change colour. Next day, if the bottles require filling,
have ready some cold spring water which has been boiled, and fill half
way up the neck of the bottles; then pour in a little sweet oil, just
sufficient to cover the water at the top of the bottle, and tie them
over with a bladder.

_Gooseberries in Jelly._

Make as much thick syrup as will cover the quantity of gooseberries you
intend to do; boil and skim it clear: set it by till almost cold. Have
ready some green hairy gooseberries, not quite ripe, and the skins of
which are still rather hard; cut off the remains of the flower at one
end, leaving the little stalk on at the other; with a small penknife
slit down the side, and with the point of the knife carefully remove the
se