Olive Oil For Gem Irons

New Zealand Listener, Volume 2, Issue 41, 5 April 1940, Page 45

Olive Oil For Gem Irons

Dear Aunt Daisy, Your wholemeal ginger gems _ recipe is another of your most valuable ones, after which I write " good" when entering it in my book. I might tell you nearly all my cooking is done froni your recipes. When people say to me, "This is nice," I just say, "Oh, that’s one of Aunt Daisy’s!" Very often, too, they ask for a copy. At ten oclock I was turning out a batch of wholemeal ginger gems and they were so delicious I decided to write to you-more especially so as I have a hint that you may like to pass on to your Daisy Chain. When greasing my gem irons with butter (I never have lard in the house!), I found that they had rust on them when I wanted to use them; and of course that discolours the bottom of the gem. I-now use olive oil with good results, and no rust. — "Cocky’s Wife,’ (Te Awamutu). : A very good idea. But why don’t you ever use lard? Here is the recipe for the wholemeal ginger gems: One level breakfast cup of wholemeal, 4 teaspoon of cream of tartar, 1/2 teaspoon of soda, 1 teaspoon ground ginger, pinch of salt, loz. of melted butter, loz. of light brown sugar, 2 tablespoons of golden syrup, 1 egg, and 6 tablespoons of milk. Mix the flour, salt and dry ingredients, and mix with the other ingredients, Bake for about twelve minutes in greased gein irons,