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Show Have You a Ginger Jar? There's-a trying -enonntnny about the usual round of canned gooda in the spring of the year. KlHKHtng appetltea crave something more stimulating than apple sauce and apple pie and the same canned pear and peaohea mother moth-er haa been serving all winter. Ordinary preserved glnjcer will add Just the right tang to many kinds of canned fniila and other desserts. A little syrup from a Jar of Canton ginger will give a delicious flavor to an Icing fur cake. Hquarea of candled ginger may be used to decorate the ' top of the cake. A whipped cream filling for a layer cake flavored in the J same way Is delicioua. , GINGER JELLY. A simple dessert Hs made with gelatin. gela-tin. I'se the regular formula which cornea with the package of gelatin and add several spoonfuls of minced preserved pre-served ginger and wtth the syrup. Minced nutmeats may also be added. J An Knglish recipe for custard is flavored fla-vored in the same way. Delicioua ginger 'bonbons ' can be made at home. Shredded ginger pre-aerve pre-aerve mixed with fondant and covered with chocolate is one posMlhlllty. Or j the ginger may be used for stuffing j dates or prunes. t GINGER 8AN0WICHE8. i Appetising sandwiches may be made ; with minced dates and glncer, or nut . mrsta and a cinx-r aa a filling. Lady-i Lady-i fingers or slices of sponge cake are 1 sometimes used in place of bread. A novelty Is made of shredded ginger I and cream cheese in seprste layers ' on thin slices of white bread. I ' Kven bread may be flavored with t fruit Juice lo tempt the spring appe- I tlte. ORANGE BREAD. I Dissolve one-quarter yeast cake, ' broken In pieces. In one-quarter cup of lukewarm water, and add one egg well beaten, one . tablespoonful of melted butter, one tablespoonful of melted lard, one tableapoonful aalt, two tablespoons sugar, grated ring of two orangea and three-quarter ctip of ornnee Juice. Heat thoroughly, using a )overpg bester. Add flour to make the right consistency, tha amount required re-quired being about three cups, and beat until smooth. Turn on a slightly floured board and knead until elaatic. Cover and let rise overnight. In the morning shape Into loaves, put In 'Tiut-tered 'Tiut-tered bread tins, cover and again let rise. Bak in a hot over forty -five minutea. And ordinary apple sauce will acquire new virtues If changed to a fancy pudding. APPLE CREAM. Strain one cupful of appla sauce through a sieve, add to it a table-spoonful table-spoonful of lemon Juice, a little grated lemon rind, a pinch of aa.lt. augar to taste and the unbeaten white of three eggs. Beat with a whisk until stiff enough to hold it shape. Chill thoroughly ami serve with whipped cream. |