TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 519, 23 November 1928, Page 5

TO-DAY’S RECIPES

VANILLA GINGERBREAD S| Eight ounces of flour , eight tt ounces of golden syrup , four 2 ounces of butter, two ounces of 2 brown sugar, two eggs, half an 2 ounce of powdered ginger , half -•/ 2 teaspoonful of vanilla essence, tw •_> 2 ounces of candied peel, cut small. 2 half a teaspoon of baking powder. 2 Whisk the eggs and golden syrup 2 together. Cream the butter and 2 sugar, gradually add the egg ana treacle mixture, and beat in the. 2 honey and flour: add the rest of 2 the ingredients and beat all very § thoroughly. Bake about an hour in a well-buttered tin. si CHOCOLATE SPONGE n Beat four eggs with a cup of 2 caster sugar for 15 minutes. Sift 2 a cup of self-raising flour with 2 four heaped teaspoonfute of cocoa , ** and fold gently into the mixture. H Dissolve a tablQspoonful of butter 2 in two tablespoonfuls of boiling 2 water , and stir into the cake just 2 before pouring the mixture into 2 the well-greased sandwich tins, 5 and bake in a moderate oven. Ice 2 with chocolate icing. A few drops 2 >/* essence of vanilla improves the 2 liar our of this calc. g