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Southern Cross, Volume 2, Issue 24, 8 September 1894, Page 11

White Ginge rbkead —The ingredients necessary ar'e lib of flour, fib of butter, one ounce ground ginger, the rind of one lemon, fib of castor sugar, one nutmeg grated, half a teasponful of carbonate of soda, one gill of milk. Rub the butter well into the flour, add the sugar and the grated lemonpeel, ginger and nutmeg. Mix these well tog-ether, make the milk just warm, stir in the soda, and work the whole into a nice smooth paste. Roll it out, cut it into cakes and bake in a moderate oven for about twenty minutes. Gingerbread Pudding. —One break" fastcupful of flour, a handful of raisins, 1 tablespoonful of sugar, same of treacle, half teaspoonful of soda, half teaspoonful spice, half teaspoonful ginger, 2oz. suet, 1 teacupful of butter-milk. Put all the dry ingredients into a basin, chop the suet and add it. Mix aU with the buttermilk, pour all into a buttered mould or basin, cover with a buttered paper, and steam for If hours. Serve with a sauce made exactly like lemon sauce, only omit the lemon and egg, and substitute quarter teaspoonful grated nutmeg-.