All Sorts of GINGERBREADS

Radio Record, Volume XII, Issue 24, 25 November 1938, Page 20

All Sorts of GINGERBREADS

by

CHEF

AN old English cake, gingerbread is said to have been introduced from France in the reign of Henry IV. In due time, it became a feature of country fairs, where the sellers of this cake were a fraternity of note. Time has not "taken the gilt off the gingerbread" for in many homes it is still a favorite to-day. FIND, too, that most children are fond of Gingerbread, and it will probably go on being handed down from generation to generation; made with or without eggs, it is equally delicious. From Gingerbread, has evolved the Gingercake, and I am elad to have the opportunity of

passing on an economical and simple recipe of my own under this heading. A correspondent has asked for the exact method of making an Italian sweet by the name of "Gateau St. Honore." It is composed of sponge fingers, bound with chocolate opralines, whipped cream and cherries, and the whole is covered with the hair of St. Honore, which is made of spun snsar. and looks like the

finest spun gold hair. If any of my sister home-cooks have this recipe, would they be good enough to forward it on to me? The prize this week is for a Date Jam recipe which requires no sugar. This in itself should be a saving, for it’s sugar at 32d. per Ib. that makes jam-making expensive. Miss F. Cragg, of 157 Durham Street, Christchurch, is the sender, and for those in search of "something to tide over" until the small fruits become cheaper, this is just the thing. This week a Gooseberry Chutney recipe is published, and with the advent of gooseberries and strawberries, many delicious recipes have been received. I am always

asking for more space, to enable me to give you more recipes, and with Christmas so close at hand, I think we will have to do something about it. I really want to recommend the creamy rice I told you about last week-this is really delicious and so simply made, and my family have voted it "just the thing" for a sweet with fruit, either stewed or tinned,

Gingerbread Biock

THREE level cups flour, 4 teaspoons powdered ginger, pinch of salt, # cup treacle, 1 cup hot milk, # cup brown sugar, 1 egg, 1 teaspoon carbonate of soda, 2 tablespoons butter. Sift the flour, ginger, salt, soda and brown sugar into a basin. Melt

ONS the butter and treacle in the hot milk and add with beaten egg to dry mixture, stirring until smoothly blended. Pour into a buttered shallow slab cake pan or baking dish and bake in a moderately hot oven for 40 to 45 minutes. Turn the cooked mixture on to cake cooler till cold, before storing in an | airtight tin, lined with greaseproof paper.

| Frosted Pineapple

| TALF-CUP butter, 3 cup brown | sugar, 2 eggs, 2 cup treacle or ; Solden syrup, % cup drained,

crushed pineapple (or crystallised if preferred), % cup hot water, 2% cups flour, pinch of salt, 2 teaspoons powdered ginger, 1 teaspoon powdered cinnamon, 1 level teaspoon carbonate of soda. For frosting: 1 tablespoon butter, 1 tablespoon grated orange rind, 1 tablespoon strained lemon juice, 1 tablespoon hot water, 1% cups sifted icing sugar, chopped nuts and ecrvstallised pineapple for

garnish. Cream the butter and = sugar, eradually add beaten eggs, warmed treacle, crushed pineapple drained free from juice, or chopped crystallised pineapple, then stir in the sifted flour, salt, soda, cinnamon and ginger alternately with the hot water, mixing evenly until smooth. Bake in a buttered cake pan in moderately hot oven for about an hour and turn the cooked mixture on to cake cooler. Cream the butter and grated orange rind, gradually stir in the sifted icing sugar, then strained fruit juice and hot water, beating until smooth. Cover the cold cake with the frosting and decorate with sliced crystallised pineapple and cherries or sprinkle with chopped nuts.

Gingercake

WO cups flour, i cup sugar, 1 cup golden syrup, 1 cup milk, two eggs, 1 teaspoon baking powder, 1 teaspoon carbonate soda, halfpound butter (half good dripping), 1 teaspoon ground ginger. Mix all dry ingredients together. Mix syrup, milk, eggs and lastly melted butter, then add to dry ingredients and beat well. Pour into a greased and papered meat tin. Bake three-quarters of an hour, gas

yegulo at four.-

"Chef."

Honey Gingerbread

| | WO cups flour, i large teaspoon baking powder, 1 heaped teaspoon ground ginger, % teaspoon salt, sifted together. Melt 2lb. butter, 4 cup honey, 1 tablespoon sugar, and when cool add 2 well-beaten eggs, and a littie milk, then the dry ingredients, with 4 cup sultanas or raisins, 4 cup cherries, a little chopped lemon peel, and preserved ginger. Bake | in a well-ereased flat tin in a mod-

| erate oven.-

Miss

W.

(Kamo}.

Lemon Sponge

THREE lemons, 1 pint water, 2 whites of eggs, loz. gelatine, Z1b. sugar. Soak the gelatine in the water. Add the thinly-peeled lemon rind and sugar. Stir over a gentie heat until the gelatine is dissolved, add the lemon juice and strain. Allow to cool, then beat in the stifflybeaten whites and continue beat-

ing until foamy. Pour into a wetted mould. Lemons are cheap

now.-

~Mrs_

E.

N.

. (Pio Pio).

Gooseberry Chutney

FOUR pounds green gooseberries, "lb. raisins. {Ilb. sultanas, 11b. brown sugar, 202. whole ginger, toz. mustard seed, loz. tumeric, toz. cayenne pepper, 2 pints vinegar, 2lb. peeled and chopped Gaions Cut raisins, and gooseberries, sultanas, onions. Soak mustard seed in vinegar overnight; tie spices in muslin bag. Mix all together and cook gently 13 hours. Thicken with a dessertspoon flour and tumeriec together. Bottle while

hot:

-Mrs.

L.

T.

(Hastings).

Strawberry Foam

QNE ounce gelatine, 1 lemon, % pint cold water, 4lb. strawberries, 13 pints boiling water, 41b. sugar, cochineal, whites of 2 eggs. Chop the strawberries, add the sugar and 4% pint hot water. Soalk the gelatine in the cold-water; pour on i pint boiling water, in which the lemon rind has infused, stir over a gentle heat till dissolved, add the strawberries (and cochineal if needed) and the lemon _ juice (strained). Stand in cool place and when nearly set beat in. the stiffly heaten whites of eggs, -eontinue beating until foamy. Pour into a wetted mould, turn out when set and serve with whipped cream. |

-Mrs

E.

N.

(Pio Pio).-

Yuletide Cake

AKE this delicious and uncommon cake in November and it Fwill be just right for Christmas. ' Take ilb. self-raising flour, lb. butter, 2lb. castor sugar, @ eggs, 1b. currants, Zlb. sultanas (cut in halves), 20zs, glace cherries (cut | Sx quarters), 20zs.. sweet almonds (ehopped fine), 41lb. mixed peel fenopped fine), the grated rind of ‘3° 9 lemon, 202s. preserved ginwht cut small), 1 teaspoon mixed SPic*. a pinch of salt, 2 tablespoons shemy or a little milk. _tvepare the fruit and peel and "well line a cake tin. Then put buttex in a warm basin and beat with @ wooden spoon till light and creamy, add sugar and beat again for 10 minutes. Beat eggs till light and frothy, add to the creamed mixture and beat 10 minutes longer. Gradually add flour sifted with salt and spice, and pour in the sherry or milk. Lastly, stir in fruit, peel, lemon rind and chopped almonds and mix until thoroughly blended, but do not beat again. Fill cake tin three parts full and — _ bake in a moderate oven 3 to 4-

hours. Test in usual way with warm knitting needle. Remove cake from oven and leave in tin a little while, then turn out on sieve or tray to cool. Coat with almond paste and ice a few days before Christmas. If this cake is wrapped in grease-proof paper and put in a tin it will keep beautifully moist for months and improve in flavour. This must be done before icing.

~~Mrs:

M.

(Napier).

~ Spring Pudding

NE POUND gooseperries, 2 large apples, 3 thin slices wellbuttered wholemeal bread. (Cat off crusts), cup sultanas. Cook apples and gooseberries together until soft, but not broken (sweeten to taste). Line a mould with buttered slices of bread. Pour hot fruit ovey bread, and cover closely with more buttered bread. Bake slowly in moderate oven 3 hour.

--Mrs

L.

L.

(Hastings) .

Dutch Asparagus

ONE buneh asparagus, loz. buiter, 1 tablespoon cream, 2 eggs. rounds of fried bread, salt, pepper, dash of nutmes. Cook asparagus until tender in galted water, chop up tender stalks reserving the tips. Place chopped stalks into a pan, add cream and seasonings. Stir until hot, then add sieved hard-boiled yolks. Pile mixture of hot fried bread. Arrange on dish, garnish top with chopped egg whites, edges with parsley. Finish off with asparagus tips.

Unngual.

Mrs;

L.

T.

(Hastings).

IDATE JAM.

This Week's Prize Recipe AKE 2 cartons of dates, 13 pints water, 1 pint. | packet jelly (lemon) 3 teaspoon ginger (ground). Stone and cut up dates, place in preserving pan with. water, wring to boil and remove froth. Add ginger and put in lemon square, stir until dissolved. Boil about half-hour This makes 4lb. of delicious jam and no sugar is required. -Miss F.C. (Christchurch).