Ginger Cakes

Ingredients:—One pound of flour, twelve ounces of fresh butter, twelve ounces of pounded sugar, two ounces of ground Jamaica-ginger, eight yolks of eggs.

Work the whole of the above-named ingredients together on a pastry-board, or slab, and after having gathered the paste up into a compact mass, separate it into four parts; roll these out to the thickness of the sixth of an inch, one after the other, and with a tin cutter, either oval, round, &c, cut out as many cakes as the paste will produce, and. place them on a slightly-buttered baking-sheet; pass a paste-brush over them; when they are about half done, shake some sugar over them, and set them back in the oven to finish baking, of a very light colour.