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GINGERBREAD (a la Soyer)

Mix half a pint of treacle and about one ounce of powdered ginger (more or less, according to taste) with one pound of flour. Stir well together, to form a stiff dough, roll it out thin, cut it into small rounds with a pastry-cutter, and bake, on a buttered tin, in a good oven for five or six minutes till crisp. A small lump of butter may be rubbed in if desired. Probable cost, 6d. per pound. Sufficient for two dozen cakes. Keep closely covered in a tin box. These cakes are good for assisting digestion.