Work into small crumbs three ounces of butter, two pounds of flour; add three ounces of powdered sugar and two of ginger, in fine pow der, knead into a stiff paste, with new milk, roll thin, cut out with a cutter; bake in a 6low oven until crisp through, keep of a pale colour. Additional sugar may be used when sweeter biscuit is desired. For good ginger-cakes, butter six Ounces, sugar eight, for each pound of flour; wet the ingredients into a paste with eggs; a little lemon-grate will give an agreeable flavour.