Ginger Nuts
Cut a pound of the best fresh butter into two pounds or two quarts of sifted flour, and half a pound of fine brown sugar. Add four heaped table-spoonfuls of ground ginger; a heaped table-spoonful of powdered cinnamon, and the same quantity of mixed nutmeg and mace. Mix all the ingredients thoroughly together; adding, gradually, a large pint of West India molasses, and the grated yellow rind and juice of a lemon or orange. Stir it very hard with a spaddle. Flour your hands, break off pieces of the dough, and knead each piece a little; then flatten them on the top. Make them the size of a quarter dollar. Or, (flouring your pasteboard) roll out the dough, and cut out the ginger-nuts with the edge of a small wine-glass. Bake them on buttered tins, having first glazed them with a thin mixture of molasses and water. The same dough may be baked in long straight sticks, divided by lines deeply marked with a knife.
There are many other gingerbreads; but any of the soft sorts may be made with little variation from the foregoing directions for Lafayette gingerbread; and of the hard sort of ginger-nut preparation, the above is the basis of the rest. If the receipts are liberally and exactly followed, it will be found that to those two none are superior.