Gingerbread, White
INGREDI- ENTS.-1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of loaf sugar, the rind of 1 lemon, 1 oz. of ground ginger, 1 nutmeg grated, 1/2 teaspoonful of carbonate of soda, 1 gill of milk. AVERAGE COST, 1s. 3d.
Rub the butter into the flour; add the sugar, which should be finely pounded and sifted, and the minced lemon-rind, ginger and nutmeg. Mix these well together; make the milk just warm, stir in the soda, and work the whole into a nice smooth paste; roll it out, cut it into cakes, and GLAZE. bake in a moderate oven from 15 to 20 minutes.
TIME.-15 to 20 minutes.
SEASONABLE at any time. meats.) - INGREDIENTS for about 3 lbs. of Gingerbread-Nuts. (Rich Sweetnuts.-1 lb. of treacle, ib. of clarified butter, 1 lb. of coarse brown sugar, 2 oz. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, 1/2 oz. of candied lemon-peel, oz. of coriander seeds, oz. of 1s. 4d. caraway seeds, 1 egg; flour. AVERAGE COST, Put the treacle into a basin, and pour the sugar, and ginger. Stir these ingreover it the butter, melted SO as not to oil, to oil , dients well together, and whilst mixing, add the candied peel, which should be cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a paste. Roll this out and stamp into nuts of any size, and put them on a tin plate, and bake in a slow oven from 1/4 to 1/2 hour.
TIME. to hour.
SEASONABLE at any time.
Gingerbread - Nuts, Sunderland. (An Excellent Recipe.) - INGRE- DIENTS for 5 lbs. of nuts.-1 lb. of treacle, 1 lb. of moist sugar, 1 lb. of butter, 2 lbs. of flour, 1½ oz. of ground ginger, 1½ oz. of allspice, 1½ oz. of coriander seeds. AVERAGE Cost, 2s. 6d.
Let the allspice, coriander seeds and ginger be freshly ground; put them into a basin, with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together; then with a spoon work it into the flour, &c., until the whole forms a nice smooth paste. Drop the mixture from the spoon on a piece of buttered paper, and bake in rather a slow oven from 20 minutes to 1/2 hour. A little candied lemon-peel mixed with the above is an improvement, and a great authority in culinary matters suggests the addition of a little cayenne pepper in gingerbread.
Whether it be advisable to use the latter ingredient or not, we leave our readers to decide.
TIME.-20 minutes to 1/2 hour.
SEASONABLE at any time.
Glaze (for covering Cold Hams, Tongues, &c.) - INGREDIENTS. - Stock, Asparagus.
Artichokes.
Stuffed Tomatoes:
Brussels Sprouts.
Vegetable-Fritters.
Salad.
Salad in Jelly.
Russian Salad.
Spanish- Onions.
VEGETABLES.
Sea Kale.
Spinach & Eggs.
Baked Potatoes.
Cauliflowers.
Potato-Croquettes.
GLAZE-KETTLE. doubling the quantity of meat in the recipes.
We may remark at the outset that, unless glaze is wanted in very large quantities, it is seldom made expressly. Either of the stocks, boiled down and reduced very considerably, will be found to produce a very good glaze. Put the stock into a stewpan, over a nice clear fire; let it boil till it becomes somewhat stiff, when keep stirring, to prevent its burning. The moment it is sufficiently reduced, and come to a glaze, turn it into the glaze-pot before it gets cold. As, however, this not to be found in every establishment, a white earthenware jar would answer the purpose; and this may be placed in a vessel of boiling water, to melt the glaze when required. It should never be warmed in a saucepan, except on the principle of the bain marie, lest it it should reduce too much, and become black and bitter. If the glaze is wanted of a pale colour, more veal than beef should be used in making the stock; and it is as well to omit turnips and celery, as these impart a disagreeable bitter flavour. Glaze can be bought ready made, thus saving much time and trouble in small kitchens.