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Gingerbread, Orange

Chop half a pound of candied orange peel very finely, and mix it with one ounce of ground ginger, one nutmeg, grated, three-quarters of a pound of moist sugar, and two pounds and a quarter of flour. Melt three-quarters of a pound of butter in a pound and three-quarters of treacle; stir this well into the rest, and let all stand in a cool place for two or three hours. Roll the paste out on a floured board to the thickness of a quarter of an inch, cut it into fingers, and bake on a buttered tin, leaving a little space between each finger. Beat the yolk of an egg with a little milk, and brush the gingerbread over with it both before and after putting it into the oven. Time to bake, fifteen minutes. Probable cost, 2s. 6d. for this quantity.