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Spice Cakes

These are the French gateaux d'epice; they are made of the following ingredients:--Treacle, one pint, the very freshest butter, half a pound, powdered ginger, an ounce, powdered cinnamon, an ounce, powdered allspice, a quarter of an ounce, coriander-seeds and small cardamom-seeds pounded, each a quarter of an ounce, candied lemon-peel chopped very fine, two ounces, tincture of vanilla, six drops, flour, as much as necessary. These ingredients are to be thus manipulated: the treacle being set over the fire, the butter is to be added, and, successively, all the other ingredients, except the flour. Let them, when well mixed, take a single boil, stirring all the while, when set them to cool. When cold, mix in with a wooden spoon as much flour as will convert the whole into a pretty stiff paste. Butter a tin baking-dish, and lay on it with the spoon the paste in bits of the size and shape necessary to form the small cakes or nuts. Set the baking-dish in the oven. You may ascertain when these cakes are done by taking one out of the oven, and letting it cool. If, when cold, it is hard, they are done enough. These are considered the ne plus ultra of French gingerbread-nuts.