Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-04-19
HOMEMAKERS COLUMN.
GINGER GOODIES.

GINGER GOODIES.
For those to whom this piquant, pene-
trating spice possesses an especial charm
there are various delicate preparations
which lend themselves easily to It's
flavor, aside from the hard and soft GIN
gerbread and snaps.
The last-named articles are not 10 be
despised, however, 80 they are an admir-
able concomltant to the morning cup Of
coffee, and an efficient assuager Of that
ssaching void with which young Amer
lea commonly returns from school.
A delicious melting gingerbread II
made without milk, butter, or eggs.
This is best eaten fresh, and is made as
follows:
Take half cup Of fresh beef drip
pings, nicely clarified, melt Il and add q
cup Of molasses; beat well together,
then add tablespoonful of ground GIN
ger, one-hslf texspoonful OF ground
cloves, and one cup Of hot water. MIX
In -four until It forms stiff batter, and
then add teaspoonful Of soda dis
solved In tablespoonful Of hot water.
Beat well, pour into shallow pan. and
bake. II is a difficult matter to give the
exact qusntity Of -four, as the molssses
often varies In thickness. Have the
batter rather stiff, but 40 1t will pour
easily.
A hard gingerbread that is always a
favorite with the little folks Is made In
this way:
Cream one cup OF sugar with one cup
OF butter Cor half lard) add one cup OF
molasses and one cup Of sour cream, or
thick sour milk. Mix we'll, and add one
tablespoonful Of ground ginger, one tea
spoonful Of ground cinnamon, and half
pound OF almonds, blsnched and cut
into narrow strips. One or two eggs
make,a richer cake, but this Ia matter
Of choice. Dissolve n scant teaspoonful
Of sods In teaspoonful Of hot water
and beat il in. Stir In -four TO make stiff
enough To knead. Flour the psstrs
board. snd roll II out to the thickness OF
half mn inch, and cut into any form
fancy dictates; or bake In ''cards" chin,
Hat lesves). The cakes may be strewn
with chopped almonds, or washed over
with sugar dissolved in milk, to form a
glaze. This must be done inst before !,
IL withdrawn from the oven.
Ginger nuts are quickly made, and are
excellent served with coffee. Beat one
pint OF molssses with four ounces OF
melted butter, add half n pound Of brown
sugar and one ounce of ground ginger.
stir these ingredients well together, and
while mixing add two ounces OF csndfed
lemon peel OF orange peel, one ounce OF
csndied angeles cut into small dice, and
a quarter Of tesspooniul Of soda dis
solved ia u very little hot water. Hav.
ing mixed all thoroughly together break
In one egg, and work In as much -four as
msy be necessary TO form paste just
stiff enough TO handle. Pinch of small
bits and roll into small balls, press q
seeded raisin or blsnched almond 10 the
top Of each. and bake on creased tins
for fifteen minutes.
Ginger chips are crisp, delicious NOR
sells. Rub half n pound OF batter In 4
pound OF -four, mix In half pound OF
brown sugar rolled free from Jumps
Add one tablespoonful OF powdered gin
ger, and tesspoonful each OF powdered
cloves and cinnamon. Mix In pint oil
good molasses aud the grated peel OF g
large lemon. Add half tesspoonful OF
soda dissolved In little hot water. STU
hard and mix In enough -four TO make \
yerv stiff paste. Roll out very thin, q
.msll portion at time, and cut into mar.
row strips about one Inch wide and -four
inches long. Bake In u moderate over
for ten minutes These will keep indcti-
nitely In dry, cool place, In air-tigh'
boxes.
Ginger waters sre nice for afternoon
teas. Beat the yolks OF two eggs until
thick, then beat the whites 10 stiff froth
and mix. Stir three ounces OF butter to
cream with six ounces OF graduated
sugar, the eggs, and half pound OF -four
Beat well and thoroughly and mix In one
ounce Of ground ginger and the grated
peel Of lemon. Butter baking sheet
and drop the batter on IL In tablespoon
tuls, having II "a thin as possible. Bake
in cool oven. and when half done rol
up into little cylinders, and return to
the oven until crisp and brown.
GINGER CUsTARD.
Boil one pint OF milk and six ounces
~ loaf sugar. Beat four eggs very light
snd pour the boiling milk gradually ovel
them. Add pinch Of salt, one teaspoon
ful of ginger essence, and one ounce Of
sweet almonds, the latter beaten To tin'
paste In teaspoonful Of lemon juice
Pour the mixture into buttered cups
and place these in y pan Of cold water
Have the water cover the cups two
thirds. Place 10 moderately hot over
and bake until the custards are flrm
which may be ascertained by plungini
a small spoon into the centre OF one o.
the cups. When the centre Is firm. re
move the pan TO cool place, aud, whef
the water is quite cold, turn out OF th,
molds. The custsrds may be sprinklet
with blanched chopped almonds, or 4
few cubes Of preserved ginger may b
put in the bottom Of each cup before
baking.
GINGER SPONGE.
Sosk half an ounce of gelatine for ter
minutes In one gill Of cold water. Stii
into one pint of boiling water and half 1
gill Of lemon juice; strain. Make !,
rather sweet with white sugar, and ado
teaspOOnIui OF XlnRer extract' n Tea
spoonful Of ground ginger may 81
stepped In q little water, and the cleai
liquid used In place Of the extract,
Stand the dish containing the gelatine ir
very cool place, and when the gelatin'
has congealed-until Il appears like th'
white Of an egg-begin to beat IL. Bes'
until IL appears light and foamy, wher
stir in the whites Of two eggs, whipped
10 solid froth. whip again until thu
whole Is stiff and light. While the gela
tine has been cooling the mold is pre-
pared. Dip out little Of the liquid gel
atine. warm mold, and pour the gela'
tine In ii, and keep turning the mold II
the hand until the inside Is completely
coated with the gelstine. Have ready
two ounces Of preserved ginger, cut into
tiny dice; strew the mold with IL, dis
tributing il equally over the surface
The gelatine will cause II to adhere
Pour the sponge into this mold ant
place on ice 10 harden. Serve with
whipped cream. A border mold NAV bS