A TASTY FLAVOUR

Wairarapa Times-Age, 31 October 1938, Page 8

A TASTY FLAVOUR

GIVEN BY GINGER. FOR CAKES, PUDDINGS AND BISCUITS. Ginger gives an unusual flavour to a great variety of cakes, biscuits, puddings and beverages, and is quite a favourite with all members of the household. Besides being much liked it is also beneficial to the health and is recommended as an aid to digestion. Here is an excellent opportunity to provide tasty dishes which will be much enjoyed and at the same time will be of value. Sponge Gingerbread. Ingredients: jib butter, 2 eggs, J teaspoonful baking power, k teaspoonful carbonate of soda, J teaspoonful cinnamon. 1 dessertspoonful ground ginger, 1 tea cup sugar, 1J cups flour, 2 tablespoonfuls golden syrup, J tea cup milk. If liked add chopped nuts or sultanas. Method: Cream the butter and sugar, add the beaten egg yolks, then the whiles beaten stiffly, then add flour and baking powder. Heat the milk, soda and syrup and add to the mixture and beat well. Put in a well-greased dish and bake about J hour. Ginger Cakes. Ingredients: jib white flour, Jib wholemeal, J teaspoonful soda, J teaspoonful cream of tartar, 1 good teaspoonful ginger, a little essence of lemon, Jib butter, 2 .tablespoonfuls treacle, Jib brown sugar. Method: Melt the butter, sugar and treacle and pour them into the dry ingredients. Beat well and put in teaspoonfuls on a greased slide. Cook in a moderate oven until light brown.

Ginger Pudding. Ingredients: 4oz flour, 4oz breadcrumbs, 4oz chopped suet, 2oz brown sugar, 1 teaspoonful ground ginger. 1 teaspoonful baking powder, J cup milk. 2 tablespoonfuls golden syrup. Method: Put the dry ingredients in a basin and mix with the golden syrup and milk slightly warmed. Put in a greased basin and steam for 2 hours. Ginger Gems.

Ingredients: 2oz butter, J cup sugar, 1 good breakfast cupful flour, 1 tablespoonful treacle, 2 tablespoonfuls milk. 1 teaspoonful carbonate of soda. 1 good teaspoonful ground ginger, J teaspoonful salt, 1 egg. Method: Cream the butter and sugar, add the golden syrup well beaten. Add the well-beaten egg. Dissolve the soda in the milk and add and lastly mix the flour and ginger. Have the gem irons very hot, grease well and cook in a moderate oven for 15 minutes. Ginger Biscuits.

Sieve Jib flour, 4oz sugar, 1 teaspoonful of ground ginger, a pinch of spice and a teaspoonful of bi-carbonate of soda. Rub in 3oz butter and mix to a pliable dough with treacle and a beaten egg. Roll out to the thickness of oneeighth of an inch, cut into rounds, place on a greased tin, brush lightly over with milk and bake in a moderate oven.

Ginger Roly-poly. Mix together Jib flour, 4oz finely shredded suet, a pinch of salt, 1 teaspoonful baking powder. Stir in enough water to form a stiff dough. Turn out on to a floured board and roll out. Damp the edges all round. Stir in a pinch of nutmeg and a teaspoonful of ground ginger into a cupful of golden syrup and mix well. Add a rupful of chopped raisins, 2oz currants and 2oz chopped preserved ginger. Spread over the paste. Roll up, fasten the edges securely, and put the pudding into a floured cloth. Tie at both ends and fasten in the middle. Boil for 2 hours.

Ginger Nuts. Ingredients: 11b flour, 1 teaspoonful ground ginger, 1 teaspoonful spice, 1 teaspoonful cinnamon, 1 egg, 2 tablespoonfuls sugar, 1 heaped teaspoonful baking powder, ;Jlb butter, 1 small tea cup treacle. . Method: Melt the butter and treacle over the fi’’e, stir in the dry ingredients previously mixed, add the beaten egg, mix lightly. Divide into small round pieces, put on a cold greased oven shelf and bake in a moderate oven.

Ginger Pudding. Ingredients: 3oz butter, 3oz sugar, good 4Joz flour, 2 eggs, 1 good dessertspoonful ground ginger, 1 dessertspoonful golden syrup, 1 well-beaten egg, 1 tablespoonful milk, 1 good teaspoonful baking powder. Method: Cream the butter and sugar, add the golden syrup, then the wellbeaten egg. and milk and then mix in the dry ingredients. Grease a pudding basin well, pour in the mixture and steam 21 hours.

Ginger Snaps. Sieve together U’o coarse brown sugar and lOoz flour. Cream with .',lb butter and a small piece of lard. Add 1 teaspoonful powdered ginger and 2oz of chopped peel with 2 tablespoonfuls of golden syrup to make a stiff paste. Work all well together, roll out thin and cut into shapes. Bake in a moderate oven. ’