SMALL GINGER CAKES

Half-pound butter, or butter and dripping mixed, ¾ lb. of sugar, 1 lb. of flour, 2 teaspoonfuls ground ginger, half-teaspoonful bicarbonate of soda, 1 teaspoonful cream of tartar, 2 well-beaten eggs. Beat the butter and sugar to a cream, add the eggs, and beat till thoroughly-blended. Then add the flour, sifted with ginger, soda, and cream of tartar. Bake in buttered patty tins, or put spoonfuls on a greased oven shelf. A moderate oven is required.