1/2 cup butter.

2 tablespoons sugar.

2 eggs.

1 cup milk.

21/2 cups flour.

3 teaspoons baking powder.

¼ teaspoon salt.

¼ cup Canton ginger, cut in small pieces 1 tablespoon ginger syrup.

Cream butter and add sugar gradually and eggs, well beaten; then add milk alternately with flour, mixed and sifted with baking powder and salt. Add ginger and ginger syrup and turn into a buttered mould. Steam one and three-fourths hours. Remove from mould and serve with half-pint bottle heavy cream, beaten until stiff and sweetened with four tablespoons powdered sugar and flavored with two tablespoons ginger syrup.