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Ginger Nuts

Mrs. H. Baird.

One and three-quarters pounds of syrup, one pound of moist sugar, one pound of butter, two and three-quarters pounds of flour, one and a-half ounces of ground ginger, one and a-half ounces of allspice, one and a-half ounces of coriander seed, salvolatile size of a bean, a little cayenne, flour enough to roll out but not thin, cut with a wineglass or roll between your hands into small balls and pinch.