Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-12-03
Table and Kitchen.
Spice of Ginger is n Very Agreeable
Addition to Many Dishes.

from the East and West Indies. In COM
merce the two kinds of ginger root are
known brown and white ginger; both
kinds come from the same plant; the diff
ference In color is owing to the mode of
preparation. The common brown ginger
root is in its natural state, while the white
commonly known as Jamaica ginger, is the
its outer coverings.
The odor of ginger is due to an essential
oil, and it's warm property to peculiar
resin Ground ginger may be adulterated
with some starchy substance and the ginger
root from which the essential parts have
been extracted for essence of ginger"
The harmfulness of this is not in the use
of injurious substances, but the deceit that
is practiced on the buyer, who, to very
great extent, is the party to blame: he
insists on having many such additions to
his foods but objects to paying the price
the producer finds it necessary to charge in
order to make goods of the highest grade
and quality. There Is no first-class manu-
facturer of food products who would not
for his own personal satisfaction at least
prefer putting only the highest grade and
most wholesome goods on the market if
the consumer would cooperate with him
in his efforts to do SO. This the house
keeper would be assured of if she could see
with what care and expense the manufac-
turer endeavors to supply her with not
only delicacies, but the every day ma
terials she needs in her culinary depart
ment We run less risk in eating foods pre-
pared by such reliable purveyors to our
needs, and a much simmer chance of eat
Ing our peck of dirt than we do in our
own homes; unless we observe the same
careful methods which they adopt.
Use Ginger SparingIy.
The object in using spices Is to crafty |
the taste not only of the cook who pre-
pares the dishes, but the taste of those for
whom the foods are being prepared. Some
members of the family may relish much |
more than others; and In their particular
case 1t may prove wholesome as well as
agreeable. There are others who enjoy a !
suspicion of the warmth and pungency, but |
find more than that very disa greeable and |
therefore unwholesome.
The rule should, therefore. be to use as
small quantity as will prove satisfactory |
to an unperverted taste. This is the best |
general guide, as the amount given in |
recipes Will not suit all tastes, perhaps; |
and the matter of seasoning and f1ayoriny |
Is not one of proportion, but taste and |
wholesomeness.
Ginger Pancakes
Beat six eggs, leaving out the whites of
three, and add them to a quart of milk
Weigh six ounces of sifted -four, add two
teaspoons Of ground ginger, a pinch of
salt and sift again. Then gradually stir
In the milk and eggs and mix to assmooth
batter Flavor with a small wineglass of
brandy, or If you prefer use vanilla to
taste. Put large piece of butter in a
heavy iron frying pan, and when it is hot
but not smoking, pour in a ladleful of
batter; shake the pan to keep the batter
from sticking. When the pancake is done
on one side, turn it over and lightly brown
both sides. Then tilt the pan at the handle
so that the pancake may drain. Lift out
onto hot plate, dust with sugar and serve
at once
Ginger and Chestnut Sandwiches.
Chop fine half cup Of preserved ginger.
Take one cup of large chestnuts boiled and
blanched. Mash them fine; add the gin
ger and moisten with a little strained
orange Juice.
Spread the bread slices with a little
very thick cream or white cream cheese,
then with the mixture of ginger and chest
nuts.
Ginger Pudding.
Mix two pounds of bread crumbs with
three-quarters Of a pound of finely chopped
suet, half an ounce of ground ginger, quar-
ter of pound Of coarse sugar, three eggs
we'll beaten, one pound Of New Orleans
molasses and two teaspoons of baking
powder. If the mixture seems a little stiff
add very little milk. Pour into buttered
mold, giving plenty of room for 1t to swell;
cover and steam one hour and a quarter.
Fruit may be added If a richer pudding is
desired.
Chy-LoOng Ginger Pudding.
Put two ounces Of butter into a bowl
with a cup Of sugar and two egg yolks
and beat together until light. Then add
half cup Of milk or water and one and
one-half cupfuls of flour in which you have
sifted two teaspoons of baking powder.
Mix well. Then add two-thirds of cup
full of preserved ginger cut into half-inch
cubes Flour the ginger lightly to keep 1t
from sinking to bottom of pudding. Beat
the whites Of the eggs to stiff froth and
fold into the pudding. Pour into a but
tered pan and bake in a moderate oven for
three-fourths of an hour. Serve hot with
orange or chestnut sauce.
Ginger SouHe Pudding.
Put two ounces Of butter into a sauce
pan and melt it carefully without making
1t oily. Then stir in one ounce of sifted
flour to make rather stiff paste. Take
from fire and add four eggs, one at a time,
beating each one in gradually, until you
have batter. Then add one pint Of milk
in which you have dissolved six ounces
of sugar. Cut one ounce Of preserved gin
ger into very thin, small strips and add to
the batter. Butter mold, ornament with
candied cherries, piece of green citron
cut into fancy shapes. Fill the mold with
the batter; cover with a piece of buttered
or waxed paper and steam for an hour.
When done turn 1t out carefully and serve
with sweet sauce.
Ginger Ice Cream.
Bruise six ounces Of the best preserved
ginger in mortar; add the Juice Of one
lemon and four ounces Of sugar. Pound
these all together, then turn into a pint Of
cream; mix well; strain through sieve
and freeze.
OId-Fashioned Orange Gingerbread.
Mix with two pounds and a quarter of
-four one pound and three-quarters Of mo-
lasses, eight ounces Of candied orange peel.
three-quarters of pound of candied orange
peel cut very fine. three-quarters Of a
pound of moist sugar. one ounce Of ground
ginger and one ounce of allspice Melt
three-quarters of pound of butter in a
saucepan until 1t is oiled, then mix with
the other materials. Cover, put in a cool
place and let stand for ten or twelve hours.
Roll out about half an inch thick and cut
into pieces rather longer than square. With
a knife roughen the top Of each cake, brush
over with milk mixed with the yolk Of an
egg. Bake in a moderate oven and do not
brown much.