TO-DAY’S RECIPE
GINGER CAKES AND ICING. Ingredients: 2 eggs, i cup sugar, 1 cup self-raising flour, 1 tablespoonful butter, 3 tablespoonfuls hot milk, 1 dessertspoonful lemon juice, i cup condensed milk, 1 cup sifted icing sugar, i teaspoonful ground ginger, 1 cup chopped preserved ginger.
Method: Beat the eggs and sugar for 10 minutes, add the flour and butter melted in the hot milk. Mix
in J cup of chopped ginger and bake 7 minutes in greased patty tins in a hot oven. Ice with the following icing: Stir the lemon juice into the condensed milk, add the icing sugar, ground ginger and i cup chopped ginger. Spread on the cakes and decorate with the remaining chopped preserved ginger.
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Bibliographic details
Hawke's Bay Tribune, Volume XXV, Issue 231, 16 September 1935, Page 11
Word Count
119TO-DAY’S RECIPE Hawke's Bay Tribune, Volume XXV, Issue 231, 16 September 1935, Page 11
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