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Mark023020 from Waltham, MA

Mark023020

Waltham, MA

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Fairy Gingerbread

  • 1/2 cup butter
  • 1 cup light brown sugar
  • 1/2 cup milk
  • 1 7/8 cups bread flour
  • 2 teaspoons ginger
Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping pan. Bake in a oven heated to 350F. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the center, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.

Chicken Souffle

  • 2 cups scalded milk
  • 1/3 cup butter
  • 1/8 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup stale soft bread crumbs
  • 2 cups cold cooked chicken, finely chopped
  • Yolks 3 eggs, well beaten
  • 1 tablespoon finely chopped parsley
  • Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding dish, and bake 35 minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.

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