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Imperial Gingerbread

Take twelve ounces of dried flour, and blend with it six ounces of butter. Make into a paste with a pint of cream and six ounces of treacle stirred together by degrees before being added to the flour; the cream is liable to get turned if this is not carefully done. Strew in an ounce of caraway-seeds, with a quarter of a pound of sugar, and half an ounce of powdered ginger. The paste should be stiff. When cut into shapes, stick candied orange or lemon peel on the top, and bake on a tin plate, well buttered. Time, ten to fifteen minutes to bake. Probable cost, 2s. 6d. for this quantity. (See also GINGER-BREAD, IMPERIAL.)