Ginger Pound Cakes
Cream one half pound butter and add gradually one-half pound sugar, continuing the beating. Add three-fourths pound flour, mixed and sifted with two teaspoons baking powder alternately with four eggs beaten until thick and lemon-colored; then add one-half pound Canton ginger cut in small pieces. Bake in small buttered and floured individual cake pans in a slow oven. Cover with White Mountain Cream (see p. [528]).
Molasses Pound Cake
⅔ cup butter
¾ cup sugar
2 eggs
⅔ cup milk
⅔ cup molasses
2⅛ cups flour
¾ teaspoon soda