- ¾ cup butter
1½ cups flour
5 eggs
1-¾ cups powdered sugar
1 tablespoon yellow ginger
1 teaspoon baking powder
¼ teaspoon salt
Cream butter; add flour. Add remaining ingredients and beat ten minutes. Bake in buttered bread pan forty-five to sixty minutes.
Meringues
- 1 cup egg whites
¼ teaspoon salt
1 cup fine granulated sugar
½ teaspoon vanilla
Add salt to eggs; beat until very stiff. Add two tablespoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper; take out uncooked portion; dry in oven. Cool and fill with Whipped Cream or Ice Cream. Arrange in pairs.
Chocolate Meringues
Substitute one half cup Lowney’s Premium Chocolate for the one half cup cocoanut in the receipt for [Cocoanut Meringues].
Chocolate Cocoanut Meringues
Add one half cup Lowney’s Premium Chocolate to the receipt for [Cocoanut Meringues].