1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2 ounce ginger powder.

Work all the ingredients together on a marble slab, to get the paste all of the same consistency. Make it into balls as big as walnuts, flattening them slightly before putting them into the oven. This sort of gingerbread keeps very well.

[L. L. B. d'Anvers.]