Required: Three-quarters of a pound of flour. Half a pound of syrup. Six ounces of butter. Two ounces of preserved ginger. Four ounces of moist sugar. Three eggs.

Half a gill of ginger syrup. Half a teaspoonful of carbonate of soda. Half an ounce of ground ginger.

Sieve the flour and ginger into a basin.

Shred the preserved ginger, and add it.

Melt the butter in a small pan, add the syrup and sugar, and let them dissolve. Pour these into the flour, also the ginger syrup. Mix all well together, then add the beaten eggs, beating them well in. Lastly, add the carbonate of soda, dissolved in a very little milk. Turn the mixture into some well-greased fancy cake-tins. Bake them from fifteen

Windsor Cake. Decorated with bands of icing in two colours in a trellis pattern

Ginger Cakes. Russian Cakes.

A good variety of small cakes should be provided for afternoon tea to twenty minutes, then turn them out carefully and put them on a sieve until cold. Cost, Is. 4d.