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GINGERBREAD LOAF (good)

Put six ounces of butter into a jar near the fire, with one pound of the best treacle. Let the butter melt, then add two ounces of candied lemon, cut into narrow strips, half an ounce of powdered ginger, half an ounce of caraway-seeds, five eggs, well beaten, and as much flour as will make a stiff batter. Beat it well for some minutes, till it is quite smooth and light, put it into a well-buttered tin, about two inches deep, and bake in a slow oven three-quarters of an hour. When baked, let the loaf remain a little while in the tin before turning out. Probable cost, 1s. 8d.