Omaha daily bee., 1917-02-03
Ginger Recipes.

Ginger Pudding--Four ounces of -four
six ounces of moasses, one egg, one tea
spoonful ground ginger, rind of lemon,
pinch of salt, four ounces of breadcrumbs
four ounces of finely chopped or shredded
suet, one teaspoonful baking powder, two
tablespoonfuls milk. Having chopped the
suet as finely as possible, crate the lemon
rind and mix these two with the -four.
breadcrumbs.. baking powder and ground
ginger. Add the molasses and the we'll
beaten egg; then with the milk rinse out
the bowl in which the egg was beaten and
add to the rest. Mix very well and pour
into well-greased pudding mold; steam
for three and half hours. Serve with a
sweet or a hard sauce. When measuring
the molasses the best method is to dip a
molssses, which will easily roll out from
the Toured measure. One tablespoonful
theaped) is roughly one ounce.
Boiled Ginger Pudding pound
of suet, one pound Of flour, one half pound
of brown sugar, two heaping teaspoonfuls
Of ground ginger Chop the suet very
hnely and mix with the other ingredients.
Put all quite dry just as they are into a
very well-greased mold and boil for three
hours When cooked turn out on to a hot
dish and serve with a hot, sweet sauce
poured over.
Ginger Puffs-one-half pound Of -four,
one teaspoonful Of ground ginger, three
Sssoi VIC tdoicSpOoHlui OIL sugar, preserved
ginger. II not sufficiently moist add a lit
tie milk Mix the -four, ginger and sugar
together; beat the eggs very thoroughly
and stir them into the dry Ingredients. But
ter some little baking tins. put small pieces
Of preserved ginger at the bottom, half fill
with the mixture and bake in a quick oven.
Serve with wine sauce or little ginger
syrup heated and favored with lemon juice.
Gingerbread Pudding-One-half pound of
stale gingerbread, one ounce of molasses,
one egg, two unces of sugar, half pound
OF flour, two ounces of almonds, one half
pint Of milk. Crumble the gingerbread and
mix with the -four, sugar and blanched and
milk and beaten egg Mix thoroughly turn
into well-buttered mould and steam for
three hours.
Ginger Biscuits-One-quarte pound of
butter, two eggs, one-half teaspoonful OF
baking powder, one-quarter pound of brown
sugar, one-haH pound of fine -four, one
small teaspoonful Of ground ginger. Beat
the butter and sugar and add the eggs, one
at time. Mix the -four and baking pow
der together and stir them into the other
ingredients Flour pastry board, roll out
the paste very thinly and cut into fancy
shapes. Place them on a creased tin and
bake for tens TO fifteen minutes in brisk
oven.
Ginger Rings-one pound Of brown sugar,
one pound of -four two tablespoonfuls of
ground ginger, six ounces of butter. one
egg Cream the butter and sugar and add
the beaten eggs, -four and ginger. Mix
thoroughly and knead lightly Roll out on
Toured board a quarter of an inch thick
Cut into rings, using doughnut cutter. Bake
in moderate oven till they have acquired
deep golden brown color.
Ginger Snaps-Ten ounces Of dour two
teaspoonfuls of ground ginger, a pinch of
salt, one-ha1f pound Of golden syrup, three
ounces Of butter, small teaspoolful of
baking powder. Mix the -four. ginger, salt
and baking powder together Warm the
syrup and melt the butter in it, Stir into
the, dry ingredients, roll out and cut into
rounds. Bake on a creased tin for fifteen
minutes in a moderate oven.-Philadelphi
Ledger.
Ginger Apples-Eight large apples, one
quarter pint of ginger syrup, the juice of
one lemon, three ounces OF brown sugar.
four tablespoonful OF chopped ginger, one
quarter pint of water, one gill of cream.
Select good baking apples; peel and core
them; stand in fireproof dish and fill the
cavities with chopped ginger and sugar;
pour the syrup and water into the dish and
cook the apples until they are soft and
transparent looking, but not broken. They
must be we'll basted while cooking. Serve
cold with a little whipped creamy and a
piece Of ginger on top OF each apple.