Heat cooking liquid and water to boiling.
Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring constantly, until thickened.
Slice roast into thin slices. Serve with gingersnap gravy.
Quiche Lorraine
6 servings
| Bacon | 8 ounces |
| Pastry shell, unbaked | 9-inch |
| Swiss cheese, natural, coarsely shredded | 1½ cups (7 ounces) |
| Salt | ¾ teaspoon |
| Pepper | ¼ teaspoon |
| Cayenne | Dash |
| Nutmeg | Dash |
| Eggs | 4 |
| Half-and-half | 1½ cups |
Preheat oven to 375°F. (moderate).
Cut bacon into pieces and fry until brown and very crisp. Drain well. Crumble bacon into pastry shell. Sprinkle cheese over the bacon. Mix seasonings and sprinkle over cheese.
Beat eggs and half-and-half together. Pour over cheese and bacon.
Bake 45 minutes or until lightly browned and a knife inserted into the center comes out clean.