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THE HOUSEHOLD. >5INGEIteT;EAD AND OTHER CAKES. (By H GWênyntn Gwynetfd."} Good gingerbread is an excellent and whole- some thing, and when made nicely at home is quite diffei-ent from the hard ginger nuts or iticliy girgerbread so often met with in nhopo. The following ilistructions for preparing and ti making it for family use and consumption will be found practicable for any household laving the necessary culinary apparatus and fair-sized and good oven, while the ingre- I dients are very simple and easily procured. The same observations apply to the making of ';uns or rock cakes for home eating, and for ;he making of snow cakes—an excellent Scotch "ecipe for a light, nutritious oake often recom- mended for, and given to, an invalid or deli- Sate person who cannot digest heavier or richer cakes. An enamelled pan or china basin should always be used in which to mix the various ingredients. Collect all these before you on the tabh before commencing, md see that the oven is in a right state. The using of treacle or golden syrup in the making of gingerbread is a matter of taste. Either answers equally well, and treacle is generally » penny a pound the cheaper. Some people do not, however, like the flavour of treacle. I prefer that of golden syrup, whilst it certainly gives the cakes a prettier colour. Hrandy Claps are easy to make and very delicious, and for them golden syrup should always be used. l'here is, however, no brandy in their com- position, as might be supposed from their same BRANDY SNAPS. A quarter of a pound of butter, meltad In a stewpan; lib. of flue 13 mr; fb. of gelden syrup ginger to taste. Stir together over the fire till it thickens; Jay it put in tableppconfals on a baking sheet, and bako » pale brown. When half-cooked, turn them round, and join together with a spoon. BATH GINGERBREAD. One and a half stones of flour, one stone of sugar three-quarters of a stone of butter Joz, "f ginger; two yolks and one white of eggs one s tablrspoonful of treacle. Let it be well beaten, relied out long, and b;ked. To MAKE GINGBBBEAD. To 21b. of flour put lib. of sugar, treacle, and butter, boillhe sugar, treacle, and butter together; add to it loz. of ginger, mace, and seme candid lemon peel when it is cold roll it out and bake it in a moderate oven. SPONGB GrsGKEBHRAD. One and a quarter pound of flour; butter 5oz., sugar 6oz,; ginger £ oz two teaspoonfuls of bak- ing powder lib. of syrup, and one gill of milk. SNOW CAX&-A SCOTCH RECIPE. One pound nrrowroot; lIb. pounded white sugar; lb. butter; the whites of six eggs; flavouring to taste with essence of atmouds, vanilln, or lemon. Beat the butter to a cream, stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a froth add them to the other in- gredients, nnd beat well for twenty minutes; put in nny flavouring you prefer; pour the cake into a shallow buttered mould or tic; bake in a moderate oven for about an hour. DEVILLED BISCUIT S. Take some milk biscuits soak them in clarified butter or oil; then rub them with a little curry powder, ketchup, some salt, and pepper; toast them on a gridiron over a clear fire; serve very hot. NEXT WEEK :—■ CHRISTMAS FARE.







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