Evening Republican, Volume 15, Number 245, Rensselaer, Jasper County, 17 October 1911 — GINGER IS HEALTHFUL [ARTICLE]

GINGER IS HEALTHFUL

.CHILDREN WILL LIKE IT IN THE V FORM OF CRISP CtfIPS. \ Recipe for Preparing These Dainties That Are Easily Made—Caramel Custard With Banana Flavoring la Delicious. TO speak of hot dishes for*summor has an incongrous sound. Yet there Is a Class of “hot" viands which are specially adapted to the torrid days of oar climate, and which combat flatulency and other warm weather ills. These are the spicy diet items so largely employed in the tropics as correctives and stomach stimulants. Ginger In any form Is such a diet jltem and should be generously dealt out in the family menu. A ginger dessert from time to time is worth thinking about at this season. Crisp Chips.—The children of the family would probably pronounce for ginger in the form of chips. These dainties are not hard to prepare. Half a pound of butter Is rubbed Into half a pound of flour, and into this Is mixed half a pound of brown sugar In which there are no lumps. Add a tablespoonful of powdered sugar, a teaspoonful of powdered cloves and cinnamon and a tablespoonful of ground ginger. Now stir in a pint of the best molasses and the grated rind of a lemon. Add a little of the lemon juice for flavor and half a teaspoonful of soda. (Dissolve this in a little warm water.) Stir hard. Mix in just enough flour to make a very stiff paste. Roll it out very thin and cut into narrow strips about an Inch wide and three or four Inches long. They require a moderate oven and about ten minutes* baking- . A new dessert of the genus pudding Is caramel custard with banana flavoring. ''V-;;,:. 'i y . Make in the usual way by cooking half a cup of sugar with an eighth of a cup of water till quite brown. Line a dish with this, and prepare the custard as follows: The Custard —Two cups of milk t scalded, three yolks beaten light with •a quarter cup of sugar. Add half a teaspoonful of buter. A double boiler Hs |>est, and after adding the butter 'beat the mixture thoroughly. Now add two bananas peeled and cut in slices as thin as possible. Poux' this ilnto the caramel-lined dish and bake half an hour or until the custard becomes flrm, without going beyond this danger point And, apropos of puddings, vary the -‘heavy sauce sometimes with whipped cream sauce. To a half pint of very .cold sweet cream add half a cup of ! powdered sugar and a teaspoonful of any extract preferred as flavoring. Whip to a froth and stir in last of all the lightly-beaten white of one egg. Use very cold. z i l ’