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Almond Gingerbread

Melt half a pound of treacle with two table-spoonfuls of butter, and add to them two table-spoonfuls of flour and two of ground rice, a small cupful of sugar, a little chopped lemon-and candied-peel. When these ingredients are thoroughly mixed, put to them a quarter of a pound of almonds blanched and pounded. Beat well together for a few minutes, then bake in small cakes on a well-oiled tin. The oven must not be hot. Time to bake, forty minutes. Probable cost, 1s. 6d. per pound.