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Gingerbread, Honeycomb

Put four ounces of fresh butter into a jar, near the fire, with half a pound of treacle, and half a pound of moist sugar. Mix half a pound of flour with one table-spoonful of ground ginger, the finely-chopped rind and juice of half a large lemon, and one tea-spoonful of powdered cinnamon. When the butter is melted, mix it with the treacle, etc., into the flour, and beat all together for some minutes. Spread the mixture very thinly upon buttered baking-tins, and bake in a moderate oven. Watch it particularly, and as soon as the gingerbread is done enough, take it out, cut it into squares, and curl each square round the finger. Keep closely covered in a tin box. This gingerbread will keep three or four weeks, but is best when newly made. When it loses its crispness, it should be put into the oven for two or three minutes before being used. Time, ten minutes to bake. Probable cost, 10d. for this quantity.