GINGER RECIPES

Timaru Herald, Volume CXXV, Issue 18653, 23 August 1930, Page 15

GINGER RECIPES

PRESERVED GINGER PUDDING. Weigh 2 eggs and measure the same quantity in flour, butter and sugar. Cream the butter and sugar, then add the flour and an egg. Beat well, add the other egg, 3oz. preserved ginger (chopped) and, lastly, h teaspoonful baking powder. Turn into a buttered mould, cover with greased paper and steam for two hours. Turn out and pour round some hot ginger syrup. Ginger Souffle. Melt 2oz. butter in a saucepan and stir in 3oz. flour. When smooth add gradually h pint milk, bring to the boil and cook for a few minutes. Remove the saucepan from the fire and add 3oz. white sugar and 3oz. preserved ginger, cut up. Stir in the yolks of two eggs, one at a time. Beat the whites of the eggs to a stiff froth and fold lightly in. Turn into a buttered mould and bake for half an hour. Turn out and pour round hot ginger syrup with a little chopped ginger added. Serve at once or the souffle will go down fiat.

Orange Gingerbread. Take *lb of flour, 4oz. each of butter and castor sugar, 2oz. of treacle, one egg, rind of one orange, juice of half an orange, £oz. of ginger and mixed spice, half a teaspoonful of baking powder. Mix all dry ingredients together, rug in butter, add warmed treacle, well-beaten egg, orange juice, and a little milk if required. Mix well together, put into a well-lined tin, and bake in a moderate oven for one hour.