South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-07-01

place in the background. while the
elaborate French pastries and other
varieties OF cakes have occupied
epicurean attention, has been
known and liked for centuries and.
while what one might call more
transient or frivolous sweets have
their day and then are forgotten.
gingerbread. Ike the brook OF poetic
fame. goes on forever
When you were a child didn't you
rejoice when the cook made you a
crisp. brown gingerbread man or
animal? Don't you remember how
slowly you devoured the dainty.
making It last just as long as pos
sible2 II you lived in the Country.
you probably saved your pennies
carefully. in order 10 be able TO pur-
chase some OF those same culinary
treasures. made gay with bright
colored icing or wrappings Of gilt
paper which were an important
feature OF every county fair or festl-
val
Americans are inclined, many of
chem. 70 think Of Ringerbread as an
American dish. AS "a matter OF
fact, the variety made in the United
states was brought straight from
England. but still IL IS but one form
OF that gingerbread which has been
known in France since the 14th cen
fury. Some assign its invention TO
bakers OF Paris, but over there, the
town OF Dijon is quite as famous for
the gingerbread IL makes. and has
made for long years. as for the pail
.Tr-
other historical relics which tourists
20 there to see. And then again the
first known reference TO gingerbread
in England is dated 1899.
Then. OF course. there is i'm Paris
every year the gingerbread fair.
celebrated far and wide This is
largely and enthusiastically patron
ICED, especially by children from al
G5.a1 ters Of the city. The booths
are adorned with similar ginger
bread men and rabbits and chick
ems, birds. lions, tigers - whole
menageries OF animals-as those
that have been sold at English fairs
for centuries. Here, too, one finds
the colored icings and the wrap
pings Of gilt and gay cOlored
papers.
The gingerbread OF France IS,
however. quite different from that
which we make in America. IL is
called. moreover, pain d'epice, or
spice bread" Sometimes il is call
ed honey bread" also. as the
Choicer varieties are made with
honey. II may be had in thick
cakes or portions Of cakes. as II is
sold by the pound II one wishes.
IL may be had deliberately decorated
with angelica and candied Cne-rIeS
and such things, and Is a most or
namental affair The plain variety
is. naturally. the more pcpul3c
amongst the majority of people arC
is sold at a moderate price. 1t is OF
quite a different texture from the
American variety, being rather
tough as a rule and not easily
broken, but IL has a delicious flavor.
This same pain d'epice,' or
honey bread. Is popular In Holland,
too. and there it is usually served
with other breads at meal times,
particularly for breakfast. It may
be had with small pieces Of citron
scattered literally through It, too,
and that IS quite a delicacy.
Pain d'epice' was probably first
made OF rye -four. with ginger and
other spices kneaded into tho
dough, together with honey OF
sugar. As honey was rather eX-
pensive. some one tried the substi-
tuition OF treacle. "A cheaped in
gredient. which has been used quite
generally since, IN many places.
rhe word ''treacle" is defined as
the strip obtained by the refining
OF sugar, but II IS colloquially used
Tor molasses.
There are three varieties OF
ginserbrsad. apart from the Euro
pean pain d'epiCe." generally
made today: Gingerbread proper,
made IN a rather thick loaf form;
ginger cookies, usually cut I'm disks
and small drop cakes called ginger
nu.s." Here are few American
recipes for these goodies
Grace's Gingerbread - Fill a
measuring cup half full of white
sugar and then hu IL 20 the top
with molasses. next MI the cup not
quite half fun of lard and pour in
not water nearly up 10 the top. Mix
these INGREDIENTS together. then
sdr in. a little az a time, two cups
OF white four with which has been
sifted ore teaspoon OF soda, one
teaspoon Of ginger and one-half
teaspoon Of salt. Last of all, break
an esq into the mixture and STIR II
ir without beating e. Bake IN q
creased and Toured pan in "a good
oven This Is very light and de-
licious 10 may DE varied, IL de-
sired s. adding more spices. one
teaspoon or SO OF cinnamon. one
half teaspoon Of Glove and a dash
OF nutmeg II may also be served
hot. as a PUDDING. with whipped
cream or with lemon sauce.
soft Gingerbread "a southern
recIpe)-Alix the yolks OF two eggs
with one-half cup Of lard Beat one
rounded teaspoon OF soda into one
and one-half cups OF moIasses and
aed that together with ore-half cup
OF milk. three cups Of -four and one
tablespoon of ginger sifted to-
gether. and lastly fold in the
whites OF the two eSgs which have
been beaten until stiff This should