No. 107 Ginger Cake
Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1½ teaspoonfuls of baking-powder, 1½ pints of flour, 1 cupful of milk, 1 tablespoonful of extract of ginger; rub the butter and sugar to a light cream, add the eggs 2 at a time, beating 5 minutes between; add the flour sifted with the powder, the milk and extract; mix into a smooth, medium batter; bake in a cake tin in a rather hot oven 40 minutes.