The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-04

of salt and Sift again Then gradually
stir in the milk and eggs and mix to
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 a hot plate, dust with sugar
and serve at once
GINGER AND CHESTNUT SAND
WICHES-
Chop fine half a cup of preserved
ginger. Take one cup of large chest
nuts boiled and blanched. Mash them
fine; add the ginger and moisten with
a little strained orange juice.
Spread the bread slices with little
then with the mixture of ginger and
chestnuts.
GINGER PUDDING.
Mix two pounds of bread crumbs with
chopped suet. half an ounce of ground
ginger, quarter of pound of coarse
sugar, three eggs we'll beaten, one
pound of New Orleans molasses and two
teaspoons of baking powder If the mix
ture seems a little stiff add a very little
milk Pour into buttered mold, giving
plenty of room for it to swell; cover
and steam one hour and a quarter.
Fruit may be added if a richer pudding
is desired.
CHY-LONG 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 water and one
and one-half cupfuls of flour in which
powder. Mix we'll Then add two
thirds of a cupful of preserved ginger
cut into half-inch cubes Flour the
ginger lightly to keep it from sinking
% @<@%% - hi toe
of the eggs to a stiff froth and fold into
the pudding. Pour into a buttered pan
and bake in moderate oven for three
fourthS of an hour. Serve hot with
orange or chestnut sauce.
GINGER SOUFFLE PUDDING.
Put two ounces of butter into a sauce
pan and melt it carefully without max
ing it oily. Then stir in one ounce of
sifted flour to make rather a stiff paste.
Take from fire and add four eggs, one
at a time, beating each one in grad
ually, until you have a batter. Then
add one pint of milk in which you have
| dissolved six ounces of sugar. Cut one
ounce of preserved ginger into very
thin, small strips and add to the bat
| ter. Butter the mold, ornament with
candied cherries, a piece of green citron
cut into fancy shapes. Fill the mold
! with the batter; cover with piece of
buttered or waxed paper and steam for
an hour. When done turn it out care
| fully and serve with sweet sauce.
OLD FASHIONED ORANGE GINGER
BREAD.
| Mix with two pounds and a quarter
| of flour one pound and three-quarters
| of molasses, eight ounces of candied
orange peel. three-quarterS of a pound
| OF candied orange peel cut very fine,
| three-QuarterS of a pound of moist SUI
gar, one ounce of ground ginger, and
| one ounce of all-spice. Melt three
| quarters of a pound of butter in a
| saucepan until it is oiled. then mix
| with the other materials. Cover, put
| IN cool place and let stand for ten
or twelve hours Roll out about half an
| inch thick and cut into pieces rather
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
PRESERVED GINGER CREAM
Add the yoll<s Of three well beaten
! eggs to one and one-half cups of cream,
two tablespoons of ginger syrup and
two and a half ounces of preserved
ginger minced fine; add an ounce of
sugar and stir all together over hot
water for ten or twelves minutes. When
it IS thick and creamy add one ounce
of gelatine dissolved and strained. AS
soon as gelatine is dissolved in the
cream remove from the fire and whisS
until lukeWarm- Decorate a mold with
fruit; turn in the cream and set to
form in cold place Serve with or
ange compete.
APPLE TURNovERs
f. l. writes: VIII you kindly publish
the recipe for apple turnOvers, such as
they have in the restaurants?
These are made as follows: Roll out
pun-paste as you would for ordinary
pies; then with a large cake cutter,
either futed or plain. cut out rounds.
Place tablespoonful of rich apple
sauce or marmalade in the center of
each round: then double the paste half
way over to a half-moon shape Brush
over with egg and sprinkle thickly with
graduated sugar. Bake in a quick oven
until well glazed: about 80 minutes.