GINGER SPONGE CAKE

A nice Cake for Children who do not like Gingerbread

3 breakfast cups of Allinson wholemeal flour
1 breakfast cup of sugar
3 eggs
6 oz. of butter or vege-butter
2 heaped teaspoonfuls of ground ginger
1 saltspoonful of salt
1/2 gill milk

Beat the butter, sugar, and eggs to a cream, mix all the dry ingredients together; add gradually to the butter, &c., lastly the milk. Put into a well-greased tin, bake about 20 minutes in a quick oven. When cold cut into finger lengths or squares.