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Ginger Cakes

Take one pound of flour, three-quarters of a pound of butter, three-quarters of a pound of sifted sugar, two ounces of ground ginger, and eight yolks of eggs. Mix all together, and work into a compact mass on the pastry board. Separate it into four parts; roll these out to the thickness of the sixth part of an inch, one after another, and stamp out as many cakes as the paste will produce. Place them upon a slightly buttered baking-dish, and put into the oven. When about half done, pass a paste-brush dipped in white of egg over them, dredge some sugar over their surface, and finish baking the cakes to a light brown colour. Probable cost, 2s.