Christmas and Holiday Time Are At Hand

Nelson Evening Mail, Volume LXXII, 31 December 1938, Page 14

Christmas and Holiday Time Are At Hand

Russian Gingerbread Bar INGREDIENTS: 2ozs. butler, 2 oz*. j brown sugar, 1 egg, 2 tablespoons j treacle or golden syrup. 2 tablespoons; milk, pinrli of salt. 5 o/.s. flour, l-}. tea- . spoon each of powdered cinnamon and ginger, mixed spice and carbonate of soda. 1 cup each of sultanas, currants.' preserved ginger, chopped nuts, and candied peel. FOR TOPPING: 1 cup sifted icing sugar. 1 teaspoon melted butter, 1 dessertspoon coffee essence, about 1 dessert-

spoon boiling water, \ cup choppet candied orange peel. Method: Cream the butter and sugar gradually add beaten egg, syrup, milk sultanas, currants, chopped nuts, ginge and peel, then the sifted flour, salt, cm namon, ginger, spice and soda, mixim evenly. Pour into a buttered oblonj cake pan and bake in moderately ho oven for about 33 minutes. Turn th< ccoked mixture on to a cake cooler ant leave until cold. Mix sifted icing sugar melted butter, coffee essence and sufli

1 [ cient bulling water to form a smooth pouring consistency, pour mixture over ' j cake and sprinkle with finely chopped , ’ 1 candied orange peel. • Gingerbread Upside-down Cake INGREDIENTS: •} cup butter. J cup brown sugar, 1 egg. \ cup treacle or ; golden syrup, t cup boiling water, 1{ cups Hour, 1 teaspoon mixed spice, pinch of salt, t teaspoon baking powder, I i teaspoon carbonate of soda. 2 teaspoons powdered ginger, t teaspoon powdered cinnamon.

FOR TOPPING: 1 cup butler, 2 cup j brown sugar, slices of canned pineapple. Method: Prepare the topping by creaming the butter and sugar, spread it in a buttered 8-inch cake pan and arrange the drained pineapple slices on top Cream the butter and sugar, gradually add beaten egg, warmed syrup, sifted flour, salt, soda, baking powder, cinnamon, spice and ginger, and when evenly blended, stir in the boiling water and mix lightly. Pour this mixture over the fruit and bake in a moderately hot oven for about an hour. Serve the mixture upside-down on serving dish as a hot or cold sweet with sauce or whipped cream, or cut the cold mixture into slices to serve as cake. Creme au Caramel 1! cups sugar. J cup water. 6 eggs. 4 cups milk. 1 small cup cream, A teaspoon salt, teaspoon vanilla. Boil slowly ? cup sugar with the hot water until light brown. Mask a pudding mould or ring mould with one-third of this mixture and place in ice-chest nr refrigerator. Beat eggs with : { cup sugar, j add milk, cream, salt, vanilla, and one- | third of caramel mixture. Mix well and strain into the mould. Put in a pan of boiling water, half the depth of the mould and allow to set in a medium oven—about 30 minutes. Remove, cool, and place in ice-chest or refrigerator. When cold, turn out on to an attractive dish. Boil up remaining sauce with 2 tablespoons water and pour over pudding and serve immediately. Almond Meal Biscuits Sift .1 lb. flour into a basin, rub in ; 2 oz. butter. Add 2 oz. castor sugar and 2 oz. ground almond meal. Moisten with \ a beaten egg to which a pinch of salt has been added. Knead until the mixture is smooth. Stand in a cool place for 20 minutes before baking. Put through a forcing pipe on to a greased I tin tray. Cook until a light brown. { Tomato Breakfast Dish | Wash tomatoes <large ones), slice A I inch thick, season with pepper, dip in ' j beaten egg. and then in breadcrumbs, j 1 and fry in hot butter and bacon fat 1 • half and half) until a golden brown on! ! both sides. Fry eggs on both sides and : ; place 1 egg between 2 tomato slices. Garnish with melted butter and chopped j parsley Strawberry Cups 1 lb. strawberries, j pint milk, 1 egg. \ sugar to taste, cream to decorate. 2 1 bananas. Hull the strawberries and rub through I a hair sieve. Then stir in sufficient ! sugar to sweeten. Separate the egg. Beat up yolk, then stir milk, which' | should be hot, but not boiling. Turn | custard into the top of a double boiler i (and cook over hot water until it thicklens, keeping it stirred. Then take off j heat and leave to get cold. Mix tins j with the strawberry puree, and add 2 ! mashed bananas. Then whisk egg-while to a stiff froth and fold in lightly, adding more sugar if required. Turn the strawberry cup mixture into sherbert glasses and serve with a generous amount of whipped cream heaped on the top. Iced Gooseberry Souffle A pint gooseberries, 3 eggs, 2oz. castor sugar, .loz. gelatine. U gills cream Top and tail gooseberries, cook until tender in a little water, then rub through a hair sieve. Separate whites and yolks