half a tea-spoonful will be sufficient, or less even will do. It
is better stir the pearl-ash in, a little at a time, and you can
tell by the taste of the mixture, when there is enough.] Too much
pearl-ash, will give it an unpleasant taste.

If you use pearl-ash, you must omit the lemon, as its taste will
be entirely destroyed by the pearl-ash. You may substitute for the
lemon, some raisins and currants, well floured to prevent their
sinking.

This is the finest of all gingerbread, but should not be kept
long, as in a few days it becomes very hard and stale.


A DOVER CAKE.

Half a pint of milk.
A half tea-spoonful of pearl-ash, dissolved in a little vinegar.
One pound of sifted flour.
One pound of powdered white sugar.
Half a pound of butter.
Six eggs.
One glass of brandy.
Half a glass of rose-water.
One grated nutmeg.
A tea-spoonful of powdered cinnamon.

Dissolve the pearl-ash in vinegar. Stir the sugar and butter to a
cream, and add to it gradually, the spice and liquor. Beat the
eggs very light, and stir them into the butter and sugar,