Recipe - Keswick Gingerbread

One fourth pound Butter
One fourth pound Flour
One fourth pound Brown sugar
One half teaspoon Ginger
1 ounce Candied lemon peel

Work butter into flour, using hands. When well mixed, add sugar, ginger,
and lemon peel cut in small pieces, mixing with hands. Reserve One half cup.
Press 2 One half inches thick into a buttered pan, and sprinkle with reserved
mixture. Bake in moderate oven (350 F.), cut in squares, and let stand
until cold; then remove from pan.

Recipe by: 1937 Boston Cooking School Cookbook

Posted to MCRecipe Digest V1 #479 by Trinette Kaufman
trinette@corecom.net on Feb 09, 1997.