148 British Columbia Women’s Institutes

MY BEST GINGERBREAD

14 Cup sugar 1 tsp cinnamon
14 cup butter and lard mixed 1 tsp ginger
1 egg 14 tsp cloves
1 cup very light molasses 1 tsp salt
21% cups sifted flour 1 cup hot water

114 tsp soda
Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients
which have been sifted together. Add hot water last and beat until smooth.
The batter is soft but it makes a fine cake. Bake in a greased shallow pan
35 minutes in a moderate oven (at 325 to 350°F.) Cut in squares and serve
with whipped cream.

STRAWBERRY MERINGUE ROLL

4 egg yolks 34, Cup sugar
4 egg whites 34, cup cake flour
4 tsp salt 1 tsp baking powder

4 tsp vanilla

Beat egg yolks until thick and lemon colored. Gradually add 4% cup of
the sugar and vanilla. Beat the egg whites until almost stiff; gradually
add remaining sugar; beat very stiff. Fold in egg-yolk mixture, then
sifted dry ingredients. Bake in waxed paper-lined, 1042 by 15 inch pan
in moderate oven (375°) 12 min. Turn onto cloth dusted with confec-
tioners’ sugar. Roll quickly, paper inside. Wrap in sugared cloth, cool
on rack. When cool, unroll. Remove paper, spread with Strawberry
Filling: Whip 34 cup heavy cream; fold in 2 tbsp. sugar and | cup sliced
strawberries. Roll up. Chill. Frost with Strawberry Meringue: Combine
34 cup sliced strawberries, ¥2 cup sugar, 1 egg white and Y¢ tsp. salt.
Beat with rotary or electric beater until mixture is very stiff, 7 to 10 min.

BISHOP’S BREAD

If your grandmother ever entertained a circuit-riding preacher she probably
celebrated his presence at breakfast with Bishop’s Bread, which in those
days required 12 hours, or more, to prepare. Made of potato sponge, it was
set to rise in an earthern crock, jealously guarded from drafts with a home-
spun blanket and baked in a brick oven.

Now you can make this same bread half an hour before breakfast by follow-
ing this modernized recipe:

21% cups bread flour 1 tsp cinnamon 34, cup sour milk
2 cups brown sugar 1% tsp salt 1 egg
4 cup shortening 14 tsp soda 1 tsp baking powder

Mix flour, sugar, salt and shortening. Save 34 cup of mixture for top
crumbs. ‘To remainder, add baking powder, egg, soda, milk and cinnamon.
Beat briskly until batter is smooth. Pour into cake pans and scatter crumbs
of original mixture over tops. Bake for about 25 minutes in hot oven
(400°F.). If you want a richer bread, add chopped nuts and raisins to
batter, and sprinkle extra cinnamon on top before baking. Reheating re-
stores all the original fluffiness. Serve warm, with coffee, for desert.