This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 cup butter.
2 tablespoons sugar.
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.