TO-DAY’S RECIPE.
MARSHMALLOW GINGERBREAD. 2 1-3 cups of flour, 1 egg, 1 cup of molasses (or syrup), 1 cup sour milk (or sweet), half cup melted Shortening, 1 teaspoonful baking j powder, 1 teaspoonful ginger, 1 teaspoonful cinnamon, half teaspoonful cloves, half teaspoonful salt, 1£ teaspoonfuls baking soda. Sift the flour and all the dry ingredients three or four times, dissolve the soda in hot -water and add to it the molasses, the egg well beaten and the melted shortening. To this add the dry ingredients and then the cup cf milk. Bake in a moderate oven thirtyfive or forty minutes. When cool split open with a fork or very sharp knife, spread it with marshmallows, put. it together and return to the oven until marshmallows begin to brown. Serve with whipped cream or chocolate sauce.
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Bibliographic details
Star (Christchurch), Issue 19035, 2 April 1930, Page 12
Word Count
136TO-DAY’S RECIPE. Star (Christchurch), Issue 19035, 2 April 1930, Page 12
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