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Gateau D'Epice, or French Gingerbread

Pound a quarter of a pod of vanilla with a dessert-spoonful of brandy. Stir it into half a pound of treacle, and put it into a saucepan with a quarter of a pound of butter, half an ounce of powdered cinnamon, half an ounce of ground ginger, an ounce of candied lemon, orange, and citron together, cut into thin slices, and a pinch of salt. Let these simmer gently for five or six minutes, stirring all the time, then pour the mixture into a bowl, and, when cool, add as much finely-sifted flour as will make it into a solid batter. Bake in a slow oven on buttered tins, in small rounds, placed at a little distance from each other. Time to bake, three-quarters of an hour. Probable cost, 1s. 6d. per pound.