GINGERBREAD.

Auckland Star, Volume LXVIII, Issue 3, 5 January 1937, Page 11

GINGERBREAD.

SOME NEW MIXTURES. Bv being easily made, by keeping well and by being most palatable, gingerbread can find a place in the cake tin of any home, especially during the school holidays. Children love it. Here are a few good recipes:— Gingerbread.—Take Jib flour, 1 tablespoon ful dripping, I tablespoonful sugar, 1 tablespoonful treacle, 2oz raisins, half tablespoonful bicarbonate soda, 1 teaspoonful ground ginger, half teaspoonful spice, 1 egg, three-quarters of a teacupful milk. Put flour in basin, rub dripping among it, add dry ingredients, and mix them. Mix milk in gently. Add egg, and give all a good stirring. Put into greased tins. Bake in oven till cakes are firm in centre. Gingerbread Loaf.—Required: One pound flour, lib treacle, 4oz butter, I egg, loz ground ginger, some candied peel, and a few caraway seeds, with a teaspoonful of bicarbonate of soda. The flour to be mixed in gradually; the butter and treacle to be milkwarm; the soda to be put in last. Let it stand half an hour to rise. To be baked in a slow oven. Old-fashioned Gingerbread.—One pound flour, 6oz butter, 4oz sugar, 2oz almonds, 2oz candied peel, foz ground ginger. 1 teaspoonful mixed spice, 1 teaspoonful carbonate of soda, I e<rg, 4 <tablespoonfuls golden syrup. Blanche and slice the almonds and cut up the candied peel, mix these with the ginger, spice and flour, beat the butter and sugar to a cream, add the egg and syrup, dissolve the soda in a little milk, add all together, well mix, bake in a slow oven for about two hours, taking care not to shake or cool when in the oven. Fruit Gingerbread.— Required: Threequarters of a pound floifr, 2oz each brown sugar and butter, 2oz glace cherries, 2oz blanched almonds, 1 egg, joz ground ginger, pinch of salt, half teaspoonful bicarbonate of soda. Mix all dry ingredients together. Melt butter. Beat egg up. Mix soda in very little warm milk, adding to the butter and beaten eggs; stir all together into the dry ingredients. Give a short brisk beating, and pour into flat pudding tin lined with buttered paper. Bake in moderate oven about one hour. Cool on wire tray. Then cut into fingers. Ginger Snaps.—Rub 4oz butter into 6oz flour, then add 4H> sugar and loz allspice. After mixing these ingredients well together, add the juice of one lemon and pour in Jib of treacle which has previously been warmed. Beat tha mixture well, then pour it on to a flat greased tin. Bake in a slow oven for 15 minutes. Cut into squares, and roll them round a spoon handle to make them curl.