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Indian Gingerbread

Put a small tea-cupful of water into a saucepan, and stir well in it, over a slow fire, three-quarters of a pound of pounded sugar and four ounces of butter until they are dissolved; then work the mixture into one pound of good dry flour spiced with pounded ginger, cinnamon, and cloves--two ounces of ginger to half an ounce of cinnamon and cloves mixed. Bake on tins, either in nuts or cakes. Time, about a quarter of an hour. Probable cost, 1s. 6d.