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Orange Gingerbread

Put three-quarters of a pound of fresh butter into a jar with a pound and three-quarters of best treacle, and place the vessel near the fire until the butter is dissolved. Beat the ingredients well together, let them cool a little, then stir them into two pounds and a quarter of fine flour. Add three-quarters of a pound of moist sugar, one ounce of ground ginger, one ounce of allspice, and half a pound of candied orange-peel cut into thin shreds. When the ingredients are thoroughly mixed, put them aside for some hours. Roll the mixture out to the thickness of half an inch. Divide it into fingers, squares, or any form which may be preferred; brush these over with a little milk mixed with yolk of egg, and bake them on buttered tins in a cool oven. The cakes should be placed an inch apart from one another on the tins. Time to bake, a quarter of an hour. Probable cost, 3s. (See also GINGERBREAD, ORANGE.)