RECOMMENDED RECIPES

Taranaki Daily News, 8 January 1927, Page 18

RECOMMENDED RECIPES

GINGER DELICACIES. Here are four ways of making wholesome gingef cakes: ** A ginger - fruit cake. Tut half a pound of self-rarslllg Hour in a basin with a teaspoonful of ginger, a teaspoonful of ginger, a. teaspoonful of powdered cinnamon and cloves (mixed rogether), two ounces each of seeded raisins and glace cherries anrt two ounces each oi chopped almonds and candied peel. Boil tour ounces of butter with four ounces each of. sugar and treacle, and pour this mixture over two Beaten eggs, stirring vigorously all the time. Beat liquid and dry ingredients together, place iu a well greased and lined tin, and bake for about ono and a quarter hours in a slow oven. Ginger nuts. Sieve half a pound of flour and a teaspoonful each of ground ginger and baking-powder into a basin. Melt together in a sa.ueepan two . ounces each ot butter ’ and brown sugar and four ounces ’of golden syrup. Quickly mix liquid and dry ingredients, turn on to a floured board, roll out and cut into rounds. Cook on a greased bakingsheet for about ten minutes in a fairly hot oven.

Good gingerbread. Sift two pounds of flour into a basin, add two ounces of ground ginger, rub in half a pound of butter and add half a pound of brown sugar. Beat up four eggs, stir into them two pounds of golden syrup and a teaspoonful of carbonate of soda dissolved in half a pint of hot water. Add this liquid to the dry ingredients and thoroughly mix together. Put into a shallow tin lined with greased paper and bake in a medium oven till the cake is cooked through. After removing from the oven teavo for a few minutes in the tin before turning out, to prevent breaking. A plain ginger cake. Sift together half a ptiund of flour, a teaspoonful of ground ginger and half a teaspoonful of baking powder. Rub into them two ounces of margarine and moisten with half a pound of treacle. Bake for an hour in a slow oven. * * * *

Spice Cake.—lib flour, 1 egg, 1 dessertspoonful baking powder, 4oz beef dripping, %lb sugar, %lb eurranls, 2oz peel, 1 teaspoonful mixed spice, about % pint milk. Sieve the flour and rub in the dripping very lightly, then add the fruit and the other dry ingredients. Mix carefully, and make a well in the centre. Add the well-beaten eggs and enough milk to make a rather softish dough, just moist enough to drop from spoon. Pour quickly into a well-greas-ed tin and bake in a moderate oven for about two hours, until well risen aiid firm to the touch.