Cassell's dictionary of cookery

(another way).— Take medium-sized vegetable-marrows ; remove the peel and seeds, and cut the marrow into small lumps about two inches long. Weigh them, and pour over them as much syrup as will cover them ; the syrup being made by pouring one pint of boiling water over half a pound of moist sugar. Cover the bowl which contains the vegetable-marrows, to keep out the dust, and put it on one side for two days. At the end of that time, drain the pieces of marrow, and lay them in a saucepan, with one pound of loaf sugar and a cupful of water to every pound of marrow. Put into a muslin bag two ounces of freshly-ground ginger and half a tea-spoonful of cayenne, and allow this quantity, with the rind and juice of three lemons, to every four pounds of marrow. Simmer gently, and, when clear, add a glass of gin. Probable cost, 8d. per pound. Sufficient, one pound of marrow will make about one pound of preserve. Ginger Pudding.— Shred a quarter of a pound of fresh beef suet very finely. Add a pinch of salt, half a pound of flour, four ounces of moist sugar, and a dessert-spoonful of powdered ginger. Mix all these ingredients thoroughly, and put them dry into a wellbuttered mould. Tie in a cloth, and boil for three hours. Turn out, and serve with wine sauce. Probable cost, 5d. Sufficient for four or five persons. Ginger Pudding (another way).— Chop very small three ounces of preserved ginger, and squeeze over it a tea-spoonful of lemon juice. Put a breakfast-cupful of milk on the fire, with a quarter of a pound of butter and a quarter of a pound of sugar. Let it boil, then draw it to the side, and mix with it, very smoothly, six ounces of flour. Put it on the fire again, and beat it very smoothly, until it comes up with the spoon in a lump, leaving the sides of the saucepan quite clear. Take it off, mix with it the chopped ginger, the yolks of four eggs whisked thoroughly, and the syrup of the ginger. Just before cooking, add the whites of the eggs, beaten to a firm froth. Put the pudding into a well-buttered mould, and steam it for one hour. Turn out, and serve with wine sauce. Probable cost. Is. 2d. Sufficient for five or six persons. This pudding is very good baked. Ginger Puffs. — Mix two eggs thoroughly, and beat them smoothly with four ounces of fine flour. Add a pinch of salt, a quarter of a small nutmeg, grated, half a tea-spoonful of freshly-ground ginger, a dessert-spoonful of sifted loaf sugar, three table-spoonfuls of sherry, and a tea-spoonful of lemon- juice. Half fill some well-buttered cups with the mixture, and bake in a brisk oven. Turn out before serving, and serve with wine sauce. Time, twenty minutes to bake. Probable cost, 4d., exclusive of the wine. Sufficient for three or four puffs. GIN ( 258 ) GLA Ginger Sauce. — Grate an inch, and a half of whole ginger, and mix it with four table-spoonfuls of finely-sifted loaf sugar. Put those into a saucepan, with a breakfast-cupful of water and an inch of lemon-rind. Simmer gently for ten minutes, then add the juice of a lemon and a glass of white wine or brandy. Strain before serving. Probable cost, 3d., exclusive of the wine. Sufficient for one pint of sauce.