Ginger Biscuits

Ingredients

• one pound of flour
• six ounces of butter
• one pound of castor sugar
• half an ounce of ground ginger
• one teaspoonful of baking powder
• a little milk

Method

1. 1

   Rub butter into flour, mix in sugar, ginger, and baking powder, add eggs and milk to form a stiff paste, knead, slice, and bake.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 106. The excerpt below is the record exactly as published.

a little milk. Note. — Instead of the suet you may make a richer force- meat by substituting half a pound of bacon and half a pound of veal chopped fine, pounded and passed through a sieve, and mix as above. 192 DOMESTIC COOKERY. Vegetable Marrow. Cut it neatly in four pieces, peel it, cut out the middle, removing all the pips. Put it into boiling water with a teaspoonful of salt, and boil about twenty minutes. Put it in a dish, drain off the water. Prepare a slice of toast, dip it in the water, and place it under the marrow. Strain white sauce over it and serve. / Victoria Buns. Beat two ounces of butter to a cream, add to it two ounces of fine sugar, one ounce and a half of ground rice, half an ounce of candied peel, finely cut up, one ounce and a half of currants, one ounce of flour, and one egg; beat well ; add a teaspoonful of baking powder just at the last, and mix it well. Drop the mixture in pieces on to a greased baking tin, and put them quickly into a hot oven to bake. Victoria Sandwiches. Take three eggs and their weight in butter, flour, and sifted sugar ; beat the butter to a cream. Put the yolks into a basin with the sugar, and stir them one way with a wooden spoon ten minutes ; add them to the creamed butter ; beat up the white to a stiff froth ; mix in a little flour and white of egg alternately until all are in ; spread it upon buttered tins of equal sizes ; bake a golden colour ; spread jam between, cut up into sandwiches, pile high on a dish, and serve cold. West Indian Dish. Beat six eggs with a quarter of a pound of grated cheese, put them into a saucepan with two ounces of butter ; add a little salt and pepper ; whisk it over the fire five minutes, l)our it on to a slice of hot toast, and serve quickly. DOMESTIC COOKERY. 193 Whipped Sauce. Put into a basin the yolks of four eggs, one tablespoonful of sugar, a quarter of a pint of cream. Place the basin over boiling water, and whip till it is quite a tliick custard. Serve with any sweet pudding. . Whitebait. Pick each fish separately one from the other, and dry well in a clean towel ; toss them well in flour, taking care to keep the fish from sticking together; shake them in a sieve. Have ready a pan with plenty of oil or clarified fat. When a blue steam is seen to be rising, put the fish into a frying basket, and plunge it into the hot fat carefully for about two minutes. This is one of the few fish that may be fried in oil — they are so small they do not require the same amount of heat as other fish. Lift them from the oil on to kitchen paper ; sprinkle over pepper and salt ; serve on a hot napkin with brown bread and butter; gar- nish with slices of lemon. JVoIe.- — Keep the fish upon ice until you are ready to cook it. Whitebait should be caught, cooked, and eaten in twelve hours. White Celery Soup. Wash two sticks of celery, cut tliem into small pieces, put them into water with a teaspoonful. of white vinegar to preserve the colour. Skin and scald an onion ; cut it and the celery into 'small pieces ; melt two ounces of butter in a stewpan ; wipe the vegetables in a dry cloth ; put them into the hot butter, also three ounces of minced liam. Stir these over the fire a few minutes ; do not allow them to brown — they , should be just long enough over the fire to allow the vegetables to become well soaked in the butter ; then pour N 194 DOMESTIC COOKERY. over one pint of milk ^ stir till boiling ^ next add two pints of good white stock [see White Stock), simmer slowly till the celery is soft. Pass it through a sieve; return it to the pan ; stir till boiling. Season it to taste with salt and white pepper. Put into the soup tureen half a pint of cream ; beat it slightly with the yolks of three eggs ; pour the boil- ing soup on to them, stirring vigorously all the time. Serve with fried bread. Place in a bowl one pbund of flour. Rub finely into it six ounces of butter, one pound of castor sugar, half an ounce of ground ginger, one teaspoonful of baking powder

Cook this with the app: pantry check, scaling, and the assistant.