Economical cookery . lemon I teaspoon salt Into a bowl sift rice, flours, baking pow^der, and spices. Meltmolasses, add milk and butter substitute, and when dissolvedpour among flours ; add grated lemon rind, egg, and salt. Pourinto a greased and floured flat tin and bake in moderate ovenforty-five minutes. Turn out and cool and cut into slices. Ifliked, the gingerbread may be frosted before it is cut. It is not generally loiown that gingerbread has been usedsince the fourteenth century. It was made then, and sold inParis — so Monteil affirms, in his Historie des Francais. Itwas prepared with
Economical cookery . lemon I teaspoon salt Into a bowl sift rice, flours, baking pow^der, and spices. Meltmolasses, add milk and butter substitute, and when dissolvedpour among flours ; add grated lemon rind, egg, and salt. Pourinto a greased and floured flat tin and bake in moderate ovenforty-five minutes. Turn out and cool and cut into slices. Ifliked, the gingerbread may be frosted before it is cut. It is not generally loiown that gingerbread has been usedsince the fourteenth century. It was made then, and sold inParis — so Monteil affirms, in his Historie des Francais. Itwas prepared with rye meal, made into a dough, and ginger andother spices, with honey, were kneaded into it. It was intro-duced into England by the Court of Henry IV. for their festivals,and soon brought into general use. Since then it has retainedits popularity, and contributed much to the pleasures of youngand old. A great change was made in its composition after awhile, and particularly after it was introduced into this Quick Coffke Cakk. Pacje 09.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
