TO-DAY’S RECIPE
| RUSSIAN GINGERBREAD. { Four ounces sugar, 4oz. preJ served ginger, 4oz. butter, 4 I tablespoons golden syrup, 2 eggs, * 2oz. almonds, milk, pinch salt, 1 J teaspoon each ground cloves, j mixed spice, 1 teaspoon toicar- | honate of soda, i 'teaspoon each ! ground ginger and powdered | mace, plain flour. | Sift the flour, bicarbonate of j soda, spices, and salt, and rub in ! the butter. Chop ginger and add j to other dry ingredients. Beat J the eggs, add the 'milk and | golden syrup, and add to the j other mixture, beating to make a I good smooth consistency. A gin- | gerbread mixture should never S be dry, but rather slack. Have j ready a thoroughly greased deep i cako tin, and pour in the inixj lure. Dot the top with the j blanched almonds and bake in a | moderate oven 45 to 50 minutes.
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Bibliographic details
Waikato Times, Volume 118, Issue 19633, 20 July 1935, Page 15 (Supplement)
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145TO-DAY’S RECIPE Waikato Times, Volume 118, Issue 19633, 20 July 1935, Page 15 (Supplement)
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