*Portuguese Gingerbread
2 lbs. flour
2 lbs. black treacle
1 lb. brown sugar
1 lb. butter
¹⁄₄ lb. citron
5 eggs
1 table-spoon ground cloves
1 table-spoon ground ginger
2 tea-spoons carbonate of soda
Rind of three lemons grated
Wine-glass of brandy
Beat the eggs with the sugar till light and creamy. Add the butter, which should be melted, the spices, lemon peel and finely sliced citron. Stir continually. Then add the brandy and treacle, mixing well. Mix the soda with the flour. Stir the flour into the mixture, and do not beat after it is well mixed. Paper and grease three or four dripping pans, or shallow square tins. Bake immediately in a very moderate oven, for an hour and a half. This cake burns easily.