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Young's Demonstrative Translation of Scientific Secrets · Chapter 324582. Ginger Biscuits and Cakes
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Work into small crumbs three ounces of butter, two pounds of flour, add three ounces of powdered sugar and two of ginger, in fine powder; knead into a stiff paste, with new milk, roll thin, cut out with a cutter; bake in a slow oven until crisp through; keep of a pale colour.