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Gingerbread, Thick

Mix half an ounce of carbonate of soda, perfectly free from lumps, with two pounds of flour; add six ounces of brown sugar, two ounces of powdered ginger, and half an ounce of ground caraway-seed. Melt half a pound of fresh butter in two pounds of treacle. Mix this gradually with the flour--it must not be hot, or the gingerbread will be heavy--and add, last of all, three well-beaten eggs. Half fill shallow tins, well buttered, with the mixture, and bake in a moderate oven. Brush the gingerbread over with the yolk of an egg, mixed with a little milk, before it is put into the oven, and again two or three minutes before it is taken out. Time to bake, an hour and a half. Probable cost, 2s. for this quantity.