TRY GINGER

Wairarapa Times-Age, 22 July 1939, Page 10

TRY GINGER

FOR PUDDINGS AND CAKES. DIFFERENCE IN DAILY FARE. Families always appreciate a varied menu, and with ginger a good housekeeper can flavour many attractive dishes which will add just that “difference” to the daily fare. Ginger Spanish Cream. Take 1 good tablespoonful gelatine, J cupful cold water, 1 cupful scalded milk, 3 eggs, one-third of a cupful of sugar, I teaspoonful vanilla, J cupful cream (.whipped), 2 tablespoonfuls preserved ginger, 2 tablespoonfuls ginger syrup.

Soften' gelatine in cold water for five minutes; add the milk. Mix eggyolks and sugar, add gelatine mixture, and cook over hot water for five minutes, stirring constantly until sugar it dissolved. Cool and chill until slightly thickened. Add vanilla and just before folding in stiffly-beaten egg-whites add the whipped cream, chopped preserved ginger, and syrup. Turn into a mould and leave till set. Unmould and serve with whipped cream.

Ginger and Almond Buns. Take Jib. flour, 2oz. almonds, 1 teaspoonful ground ginger, 2ozs. sultanas | flat teaspoonful bicarbonate of soda 3ozs. margarine, 4ozs. sugar, half an egg, milk. Wash, pick over, and dry the sultanas. Sieve the flour, soda and ginger. Rub in the margarine. Add the sugar and sultanas. Blanch and skin the almonds." Take about three-quart-ers of them and chop coarsely, then add them to the flour, and mix all the dry ingredients together. Beat up the egg and add it with sufficient milk to mix it all. Beat the mixture for a few minutes, then put into small greased tins. Split the remainder of the almonds into halves and place a piece on each cake. Bake in a hot oven for about fifteen to twenty minutes.

Ginger Apple Pudding. Take 11b. cooking apples, sugar, and water, Sozs self-raising flour, i level teaspoonful ground ginger, Jib. golden syrup, loz. margarine, 1 egg. Peel and quarter the apples and remove the cores, then cut the fruit in slices. Stew it till tender, adding sugar to taste and a little water to moisten the fruit. Mash it to a pulp, then let it cool and turn into a buttered piedish. Warm the golden syrup and melt the margarine in a saucepan. Add these to the beaten egg, then stir the mixture into the flour, the latter sifted with the ginger into a basin. Mix the ingredients and beat them well; then pour the mixture over the apple pulp and bake the pudding in a very moderate oven. A few almonds may be sprinkled on top of the pudding before baking.

Ginger and Lemon Pudding. Take Jib. flaky pastry, 7ozs. breadcrumbs, 2 eggs, 6ozs. margarine, 1 teaspoonful ground ginger, 1 lemon, about half a gill milk, Gozs. sugar. Roll out the pastry and line a piedish, putting a double layer of pastry round the rim of the dish. Make the breadcrumbs and mix with the ginger. Put the margarine and milk (half a gill) into a saucepan, dissolve slowly, then draw aside and add the sugar and breadcrumbs. Whisk up the eggs and stir them in, then add the finelygrated lemon rind and strained juice, and mix all together. Turn into the prepared dish and put into a hot oven to bake. It will take about half an hour.