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Gingerbread, Hunters'

Beat three ounces of butter to a cream; add one pound and a half of flour, three ounces of moist and one ounce of sifted sugar, one ounce of candied peel, cut into thin strips, two or three drops of essence of lemon, and mix in one pound of treacle, slightly warmed, to make a smooth, firm paste. Roll out on a floured pastry-board, cut it into strips, about three inches long and one broad, and bake on a buttered tin, in a slow oven. Store in a closely-covered tin box. Time to bake, half an hour. Probable cost, 1s.