Some Seasonable Cooking Suggestions

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

Some Seasonable Cooking Suggestions

lof eggs. Add sugar to yolks, and beat 1 together over a saucepan of boiling j water until thick and creamy. Take basin off the hot water and stir in gooseberries. Whip cream and stir in. Dissolve gelatine in a little hot water and add to mixture. Keep stirring occasionally until it begins to set. Just before turning into souffle dish add stifflybeaten egg-whites. Put on ice to set. Gingerbread Slab (Frosted or Glazed) INGREDIENTS: 2J cups sifted flour, pinch of salt, 1 teaspoon carbonate of soda, \ teaspoon mixed spice, 3 teaspoons powdered ginger, 1 egg, A cup treacle, i cup butter or lard, if t’l'P brown sugar, 'i cup milk, \ cup each of chopped preserved ginger and candied peel, 1 cup sifted icing sugar, 1 teaspoon melted butter, 1 tablespoon strained lemon juice, about 1 tablespoon hot water, few drained or crystallised cherries, sliced preserved ginger. Method: Sift the flour* salt, spice and ginger into a basin and mix with chopped •ginger and peel. Melt the butter and treacle, mix with brown sugar and warmed milk, then dissolve the sifted soda in the mixture and add it. with beaten egg to dry ingredients, mixing thoroughly. Pour the soft mixture into a buttered shallow baking dish or cake pan (about 9 by 6 inches), and bake in a moderately hot oven for 30 to 40 minutes. If required, the surface of the cooked gingerbread may he glazed by bmshing with a dessertspoon sugar dissolved In 2 dessertspoons milk, or a dessertspoon treacle dissolved in a dessertspoon boiling water, allowing it to ’ dry for a few minutes in oven before j turning the gingerbread on to a cake cooler. If frosted surface is preferred, mix sifted icing suear. melted butter, strained juice and sufficient hot water to form a thin pouring consistency, cover surface of cold gingerbread with mixture [and decorate with sliced preserved ginger and cherries, and when firmly set, cut j the slab into squares. j Gingerbread Wafers ! INGREDIENTS: 2 level cups self-rais- | ing flour, pinch of salt, 2 teaspoons powdered ginger. ’ cup butter, } cup brown sugar, about 2 tablespoons treacle or golden syrup, strips of . candied peel or blanched almonds tor j topping. J Method: Sift the flour, salt and ginger j into a basin and rub in the butter. Add 1 the sugar and sufficient melted syrup or ' treacle to form a stiff paste. Knead until j smooth and thinly on lightly floured \ board. Cut into rounds, place a strip of candied peel or blanched almond on each and bake on buttered baking trays in a moderately hot oven till golden \ brown and crisp. Leave on trays till cold, then store in airtight tins lined 1 with greaseproof paper. Roast Turkey Method: Prepare turkey as for roast ! fowl, adding Alb. pork sausage meat to ! the breadcrumb seasoning. Cook in hot ’ oven for 10 minutes, then reduce heat . and cook for 2A to 3 hours for a medium- ! sized bird, basting frequently with hot dripping. If preferred, the prepared turkey may be hung from a hook placed j through the rungs of a rack shelf at the top of the oven. Baste frequently with • hot dripping from baking dish placed on the floor of the oven. I ' Serve with grilled sausages, bacon or 1 ham, bread sauce, gravy, and suitable ; vegetables.

j Bread Sauce 1 INGREDIENTS: Two tablespoons soft i white breadcrumbs. 2 eschalots or a ! small piece of onion, I dessertspoon j butter, 1 cup milk, 1 blade of macc, j 2 cloves, salt and ceyenne. , Method: Peel eschalots or onion, place in saucepan with mace, milk and cloves, j ) and heat very slowly to boiling point. 1 Strain and return milk to clean saucepan i with breadcrumbs and butter. Season with salt and cayenne, mix with wooden I

spoon until crumbs soften and thicken the mixture, then heat thoroughly before serving with roast fowl. Baked Ham Prepare, soak, scrape and wipe ham as for boiling. Make a paste by adding sufficient cold water to about 1 lb. flour for a small ham. allowing more for a large one. Roll paste thinly and wrap round the ham, completely enveloping it. Wrap in buttered paper or place unwrapped ham in large roasting pan

I with alxjui four ♦ablespoons good dup- ' ping, and bake slowly, busting frequent - I ly. The time required depends on thickj ness and size, usually from three to tv - ! hours <or 20 minutes for each pound t | and 20 minutes extra) being allowed ! Remove paste and rind from cooked ham, , cover surface with breadcrumbs or i cracker-crumbs and return ham to oven ; ! for few minutes to crisp and brown the surface. Place paper frill round knuckle before serving.