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Gingerbread, Imperial

Beat three ounces of butter to a cream. Mix with it six ounces of flour, two ounces of sugar, a dessert-spoonful of caraway-seeds, and a dessert-spoonful of powdered ginger. Stir three ounces of treacle into half a pint of new milk, make the whole into a paste, and bake on buttered tins in round cakes or fingers. Stick on the cakes a little candied peel, cut into strips. Time, about half an hour to bake. Probable cost, 6d.