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Treacle Tarts

Line a tin plate with a plain paste, put on a good allowance of treacle, and add as many bread-crumbs as will make it of a jam-like consistency. A tea-spoonful of ground ginger, or half as much nutmeg or mixed spice may be used to flavour a pound of treacle, and a grate or two of lemon-peel or a tea-spoonful of lemon-juice may be added. The tart may be covered with another layer of paste, and the edge crimped, or some bars and leaves may be cut from the paste, and put on to nearly cover the surface. Bake in a moderate oven until the paste is browned. Probable cost, 1d. each.