4 lbs. of flour, 2½ lbs. of castor sugar, 1½ lb. of butter, 10 eggs, 1 oz. of tartar, ¾ oz. of carbonate of soda, ½ lb. of ground rice, milk to dough. Cream butter and sugar together, add eggs; when well creamed, add flour, rice, and milk. Bake in small round hoops papered round the side. 33.--Cocoanut Cakes. These are made in the same way, with the same mixture, but leaving out the rice and adding the same quantity of cocoanut. Dust cocoanut on the top of each. 34.--Albert Cakes. Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix ½ oz. of carbonate of soda and ¼ oz. of acid with 2 lbs. of flour; weigh 8 ozs. of currants. Mix all together with milk, and bake in a small edged pan. Cut into squares when cold. IV. GINGERBREAD, PARKINGS, SHORTBREAD, ETC. 35.--Queen’s Gingerbread. Take 2 lbs. of honey, 1¾ lb. of best moist sugar, and 3 lbs. of flour, ½ lb. of sweet almonds blanched, and ½ lb. of preserved orange peel cut into thin fillets, the yellow rinds of two lemons grated off, 1 oz. of cinnamon, ½ oz. of cloves, mace, and cardamoms mixed and powdered. Put the honey in a pan over the fire with a wineglassful of water, and make it quite hot; mix the other ingredients and the flour together, make a bay, pour in the honey, and mix all well together. Let it stand till next day, make it into cakes, and bake it. Rub a little clarified sugar until it will blow in bubbles through a skimmer, and with a paste-brush rub over the gingerbread when baked. 36.--German Gingerbread. Same as Queen’s Gingerbread, but dust tins with flour instead of grease. 37.--Spiced Gingerbread. Take 3 lbs. of flour, 1 lb. of butter, 1 lb. of moist sugar, 4 ozs. of candied lemon or orange peel cut small, 1 oz. of powdered ginger, 2 ozs. of powdered allspice, ½ oz. of powdered cinnamon, 1 oz. of caraway seeds, and 3 lbs. of treacle. Rub the butter into the flour, then add the other ingredients, and mix in the dough with the treacle. Make it into nuts or cakes, and bake in a cool oven. 38.--Scarborough Gingerbread (for wholesale purposes). Take 180 lb. of treacle, 4 lbs. of lard, 4 lbs. 10 ozs. of carbonate of soda, 2 lbs. 11 ozs. of caraway seeds, 2 lbs. 11 ozs. of ginger, and ½ a gallon of water to dissolve the soda. Mix all together with a sufficient quantity of flour. This should turn out about 390 lbs. of very good gingerbread. Wash with glue and water which has been boiled. The taste for gingerbread is very widespread, large quantities of the best quality being exported to India. Holland is regarded as carrying off the palm for making good gingerbread. Shakespeare makes mention of it in _Love’s Labour’s Lost_, where he says, “An I had but one penny in the world thou should’st have it to buy gingerbread.” 39.--Ginger Cakes.