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FareShare Gazette -- December 2007 Recipes

Make FareShare Gazette -- December 2007 Recipes at home with Butter, Brown Sugar, Ground Mixed Spices Cinnamon Mace, Flour, and Magic Soda. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 lb
• 1 tbsp
• 1 1/2 lb
• 1 tsp
• 1 pinch
• 1/2 cup
• 1/2 cup
• 2 tsp
• 250 g
• 2 tbsp
• 2 tbsp
• 1 cup
• 2 tbsp
• 1 1/2 cup
• 1/2 cup
• 2 cup
• 1 tsp
• 1/2 tsp
• 2 cup

Method (preview)

1. 1

   Recipe By: The New Cook Book; 1905

2. 2

   Serving Size: Preparation Time:0:00

3. 3

   Categories: Volume 10-12 Dec 2007

4. 4

   Cut up in a deep pan half a pound of the best fresh butter with a half a pound of excellent brown sugar; stir it to cream with a spaddle.

5. 5

   Add a pint of West Indian molasses mixed with half a pint of warm milk, four tablespoonfuls of ginger, a heaped tablespoonful of mixed powdered cinnamon and powdered mace and nutmeg; and a glass of brandy.

6. 6

   Sift in a pound and a half of fine flour.

7. 7

   Beat six eggs till very light, then mix them alternately with the flour into the pan of butter, sugar, molasses, etc. At the last mix in the yellow rind (grated fine) of two large oranges and the juice.

8. 8

   Stir the whole very hard.

9. 9

   Melt in one cup a very small level teaspoonful of Magic Soda and in another a small level saltspoonful of tartaric acid.

10. 10

    First stir the Magic Soda into the mixture then put in the tartaric acid.

11. 11

    Having buttered (with best butter) a large round or oblong pan, put in the mixture and bake it in a moderate oven till thoroughly done, keeping up a steady heat but watching that it does not burn.

12. 12

    There is no gingerbread superior to this, if well made.

13. 13

    Instead of lemon or orange you may cut in half a pound of seedless raisins, dredge them well with flour and stir them gradually into the mixture.

14. 14

    Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited,

15. 15

    Toronto.

16. 16

    Sift the flour into a medium bowl; make a well in the center.

17. 17

    Combine the eggs, milk and oil; gradually stir into the flour and mix to a smooth batter (or blend or process all the ingredients until smooth).

18. 18

    Cover and let stand for 30 minutes.

19. 19

    Heat and grease a 24cm (10-inch) heavy-based pan.

20. 20

    Pour 2 to 3 tablespoons of batter into the pan and cook until the crepe is lightly browned underneath; turn and brown the other side.

21. 21

    Repeat with the remaining batter.

22. 22

    You will need 4 crepes for this recipe.

23. 23

    In a small bowl, beat the cream cheese with an electric mixer until smooth.

24. 24

    Add the lemon juice, mayonnaise and salmon; beat until smooth. Stir in the parsley and onion.

25. 25

    Boil, steam or microwave the spinach until tender; drain, rinse under cold water and drain on absorbent paper.

26. 26

    Blend or process the egg yolks and lemon juice; gradually add the oil in a thin stream while the motor is running.

27. 27

    Add the spinach, mustard and water; blend until smooth.

28. 28

    Cut the crepes to fit inside the pan.

29. 29

    Place 1 crepe in the pan; spread one-third of the salmon filling over the crepe then top with another crepe.

30. 30

    Continue layering crepes and salmon filling, finishing with a crepe.

31. 31

    Cover and refrigerate overnight.

32. 32

    Serve with spinach mayonnaise.

33. 33

    Beat eggs until frothy; beat in honey and sugar until well blended.

34. 34

    Add walnuts and citron; mix well.

35. 35

    Combine flour, spices and baking powder; mix well.

36. 36

    Add flour mixture to honey mixture; mix until blended.

37. 37

    Spoon batter into generously greased 17x11x1-inch pan; spread evenly in pan.

38. 38

    Bake at 350 degrees F. 15 to 20 minutes or until wooden pick inserted near center comes out clean.

39. 39

    Spread with icing while still warm.

40. 40

    Cut into 2-inch squares.