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Cocoanut Gingerbread

A gill molasses, one and a half ounces sifted flour, one and a half ounces rice flour, one-quarter ounce powdered ginger, two ounces butter, one ounce grated cocoanut, two ounces powdered sugar and the rind of half a medium, sound lemon. Place in a saucepan on the fire the molasses and butter, and as soon as it comes to a boil add all the other materials, briskly stirring with a wooden spoon for five minutes. Then with a tablespoon drop the paste into a lightly buttered pastry tin, to the desired form of the cake. Place in a moderate oven to bake for twenty minutes. Remove, dress on a dish with a folded napkin and serve hot or cold.