CORNER FOR BUSY BEES

Auckland Star, Volume LXII, Issue 102, 2 May 1931, Page 3 (Supplement)

CORNER FOR BUSY BEES

OK INTEREST TO COOKS.

TWO RELIABLE RECIPES. (Conducted by TINKERBELL.) Dear Girls,— Gingerbread squares may sound complicated, but they are really quite easy to make and cannot "go wrong" if the directions are followed. Put half a pound of treacle or golden syrup in a basin with a piece of butter the size of an egg, and-warm this by the side of the fire till the butter has melted with the syrup. Now mix half a pound of flour with about a dessertspoonful of ground ginger and stir *his into the syrup. Warm half a teacupful of milk and add this to the mixture with one wellbeaten egg. Stir lightly and quickly— never patting down the mixture—and pour into one of those shallow greased tins which are used for sponge sandwiches. Cook for about half an hour in a fairly hot oven. When done take the gingerbread out of the tin and stand it up against something to cool. Cut into little squares when cold. Whilst the ginger jar is down it might be just .as well to make a few ginger creams. The ingredients required are one pound of icing sugar, one fresh egg and a little preserved ginger. Cut the ginger up into nice little square cubes. Now put the white of the egg in a basin, stir it, and into this sift the rolled icing sugar, mixing it until it becomes a thick paste which does not stick to the fingers. A drop of warm water may be added if the paste is too thick. Colour pink with cochineal.

Sift icing sugar on a board and roll the cream out till it is a little thicker than a penny; then cut it in even squares about an inch and a half wide. Put a ginger cube in the middle of each square, turn the corners up over the ginger and leave to dry. With a little care these sweets can be made to look quite professional.