To save time and trouble, you may roll out the dough into a sheet near an inch thick, and cut it into round flat cakes with a tin cutter, or with the edge of a tumbler. Ground ginger loses much of its strength by keeping. Therefore it will be frequently found necessary to put in more than the quantity given in the receipt. GINGERBREAD NUTS. Rub half a pound of butter into a pound and a half of sifted flour; and mix in half a pound of brown sugar, crushed fine with the rolling-pin. Add two large table-spoonfuls of ginger, a tea-spoonful of powdered cloves, and a tea-spoonful of powdered cinnamon. Stir in a pint of molasses, and the grated peel of a large lemon, but not the juice, as you must add at the last, a very small tea-spoonful of pearl-ash dissolved in a little lukewarm water, and pearl-ash entirely destroys the taste of lemon-juice and of every other acid. Stir the whole mixture very hard with a spaddle or with a wooden spoon, and make it into a lump of dough just stiff enough to roll out into a sheet about half an inch thick. Cut it out into small cakes about the size of a quarter dollar; or make it up, with your hands well floured, into little round balls, flattening them on the top. Lay them in buttered pans, and bake them in a moderate oven. They will keep several weeks. FRANKLIN CAKE. Mix together a pint of molasses, and half a pint of milk, and cut up in it half a pound of butter. Warm them just enough to melt the butter, and then stir in six ounces of brown sugar; adding three table-spoonfuls of ginger, a table-spoonful of powdered cinnamon, a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven eggs very light, and stir them gradually into the mixture, in turn with a pound and two ounces of flour. Add, at the last, the grated peel and juice of two large lemons or oranges; or twelve drops of essence of lemon, there being no pearl-ash in this gingerbread. Stir the mixture very hard; put it into little queen cake tins, well buttered; and bake it in a moderate oven. It is best the second day, and will keep soft a week. GINGER PLUM CAKE. Stone a pound and a half of raisins, and cut them in two. Wash and dry half a pound of currants. Sift into a pan two pounds of flour. Put into another pan a pound of brown sugar, (rolled fine,) and cut up in it a pound of fresh butter. Stir the butter and sugar to a cream, and add to it two table-spoonfuls of the best ginger; one table-spoonful of powdered cinnamon; and one of powdered cloves. Then beat six eggs very light, and add them gradually to the butter and sugar, in turn with the flour and a quart of molasses. Lastly, stir in a tea-spoonful of pearl-ash dissolved in a little vinegar, and add by degrees the fruit, which must be well dredged with flour. Stir all very hard; put the mixture into a buttered pan, and bake it in a moderate oven. Take care not to let it burn. MOLASSES CANDY.