Recipes Included On This Page Lafayette Gingerbread Layered Salmon Crepes with Spinach Mayonnaise Lebkuchen Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lafayette Gingerbread Recipe By : The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 1/2 pound brown sugar 1 pint molasses 1/2 pint warm milk 4 tablespoons ground ginger 1 tablespoon ground mixed spices: cinnamon, mace and nutmeg -- (heaped) 1 glass brandy 1 1/2 pounds flour 6 eggs 2 large oranges -- juice and finely grated zest 1 teaspoon Magic Soda [very small level teaspoon] 1 pinch tartaric acid -- (cream of tartar) [small level saltspoonful] 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. 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. Sift in a pound and a half of fine flour. 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. Stir the whole very hard. Melt in one cup a very small level teaspoonful of Magic Soda and in another a small level saltspoonful of tartaric acid. Dissolve them both in lukewarm water and see that both are quite melted. First stir the Magic Soda into the mixture then put in the tartaric acid. On no account exceed the quantity of the two alkalies, as if too much is used they will destroy entirely the flavoring and communicate a very disagreeable taste instead. Few cakes are the better for any of the alkaline powders and many sorts are entirely spoilt by them. Even in gingerbread they should be used very sparingly, rather less than more of the prescribed quantity. 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. There is no gingerbread superior to this, if well made. 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. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. MC format by Hallie. Untried. Hallie's notes: This cookbook belonged to my Great-Grandmother. None of the recipes have anything so formal as an ingredients list; everything is just written out in paragraph format. The Magic Soda is just baking soda. Some of the measures, e.g. a glass of brandy, a teacupful of this or that I tend to just take a guess at and hope for the best. I treasure this book and although I never had the opportunity to know my ancestor I can imagine her sitting at the kitchen table in her pioneer kitchen deciding which one to make with the ingredients she had available at the time because the book has obviously been well used. By the way, the 'Saturday Night' referred to was a magazine. I am sharing some of these recipes because, not only do I think the format should be of interest to some newer cooks but also because occasionally some very good older recipes tend to get overlooked in the quest for the 'new and different'. Contributed to the FareShare Gazette by Hallie; 27 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Salmon Crepes with Spinach Mayonnaise Recipe By : Starters and Soups; Australian Women's Weekly Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Crepes** 1/2 cup all-purpose flour 2 eggs -- lightly beaten 1/2 cup milk 2 teaspoons oil **Salmon Filling** 250 grams cream cheese -- (1/2 pound) 2 tablespoons lemon juice 1 tablespoon mayonnaise 440 grams canned red salmon, drained -- (1 can) 2 tablespoons chopped fresh parsley 1 small onion -- finely chopped **Spinach Mayonnaise** 20 spinach leaves 2 egg yolks 2 tablespoons lemon juice 1 cup oil 1 teaspoon French mustard 2 tablespoons hot water Crepes Sift the flour into a medium bowl; make a well in the center. 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). Cover and let stand for 30 minutes. Heat and grease a 24cm (10-inch) heavy-based pan. 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. Repeat with the remaining batter. You will need 4 crepes for this recipe. Salmon Filling In a small bowl, beat the cream cheese with an electric mixer until smooth. Add the lemon juice, mayonnaise and salmon; beat until smooth. Stir in the parsley and onion. Spinach Mayonnaise Boil, steam or microwave the spinach until tender; drain, rinse under cold water and drain on absorbent paper. Blend or process the egg yolks and lemon juice; gradually add the oil in a thin stream while the motor is running. Add the spinach, mustard and water; blend until smooth. Assembly Grease a 20cm (about 8 inches) round cake or sandwich pan then line it with greaseproof paper. Cut the crepes to fit inside the pan. Place 1 crepe in the pan; spread one-third of the salmon filling over the crepe then top with another crepe. Continue layering crepes and salmon filling, finishing with a crepe. Cover and refrigerate overnight. Serve with spinach mayonnaise. Serves 6 to 8. This can be made up to 2 days ahead and kept, covered, in the refrigerator. The unfilled crepes can be made up to 2 days ahead and kept, layered with greaseproof paper, in the refrigerator or frozen for up to 2 months. Recipe from Starters and Soups; Australian Women's Weekly; 1989. MC format by Hallie. Untried. I spotted this recipe while looking for something else (as usual) and it looks like it should be fairly easy to do and quite a suitable dish for the holiday season. I think one could substitute thawed and drained frozen spinach if fresh is not available but you would have to guess the quantity. Contributed to the FareShare Gazette by Hallie; 7 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 44g Fat (85.1% calories from fat); 7g Protein; 10g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat. * Exported from MasterCook * Lebkuchen Recipe By : National Honey Board Serving Size : 40 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg 1 1/2 cups honey -- dark 1/2 cup packed brown sugar 1 cup chopped walnuts 1/2 cup finely chopped citron 2 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon cloves **Icing** 2 cups powdered sugar 4 tablespoons brandy -- (4 to 5) Beat eggs until frothy; beat in honey and sugar until well blended. Add walnuts and citron; mix well. Combine flour, spices and baking powder; mix well. Add flour mixture to honey mixture; mix until blended. Spoon batter into generously greased 17x11x1-inch pan; spread evenly in pan. Bake at 350 degrees F. 15 to 20 minutes or until wooden pick inserted near center comes out clean. Spread with icing while still warm. Cut into 2-inch squares. Icing To 2 cups powdered sugar, gradually add 4 to 5 tablespoons brandy until mixture reaches spreadable consistency. Contributed to the FareShare Gazette by Jim; 31 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 2g Fat (16.6% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates.

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