RECIPES

Waikato Times, Volume 106, Issue 17841, 14 October 1929, Page 5

RECIPES

Ginger Sponge-cake or Pudding

This deliciously light mixture may be baked as a cake or steamed and served with ginger syrup. Six ounces flour, a good pinch of salt, teaspoon bicarb, soda, 3oz margarine, .[ teaspoon rnixerl spice, 1 level teaspoon ground ginger, 2oz sugar, 2 tablespoons milk, 1 cup golden syrup (jib seedless raisins may be added if liked). Mix the salt and spices with the flour, and sift. Hut the sugar in a saucepan with the treacle and margarine, and stir over gentle heat until it boils. Dissolve the soda in milk, stir the sugar, etc., into the flour, then the milk and mix all thoroughly. Bake in a well-greased tin in a very moderate oven for 1 { hours or steam for 3 hours. Rum Omelette. n-"-: Take 3 fresh eggs, a good pinch of grated lemon-rind, a dessertspoon cream, 1 tablespoon rum, i oz butter. Beat the egg-yolks with the sugar and lemon-rind, add the cream; continue to beat till well mixed, then add the whisked egg-whites. Melt the butter in an omelette pan, pour in the mixture and cook over moderate heat. As soon as it begine to set ease the edges from the side of the pan and form it into half-moon shape. When nicely browned and set turn it on to a hot dish and score it across once or twice with a knife. Make the rum hot and pour over the omelette. Serve at once.