The old-fashioned black treacle is almost obsolete now, and is
replaced commercially by golden syrup, many brands of which are very pale
and of little flavour. To make successful Parkin a good brand of pure cane
syrup is needed. I always use "Glebe." This is generally only stocked by a
few "high-class " grocers or large stores, but it is worth the trouble of
getting. Some Food Reform Stores stock molasses, and this was probably
used for the original Parkin. It is strongly flavoured and blacker than
black treacle, but its taste is not unpleasant. For the sugar, a good
brown moist cane sugar, like Barbados, is best. Put the treacle and butter
(or nutter) into a jar and put into a warm oven until the butter is
dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger
and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a
paste. Roll out lightly on a well-floured board to a 1/4 inch thickness.
Bake in a well-greased flat tin for about 50 minutes, in a rather slow
oven. To test if done, dip a skewer into boiling water, wipe, and thrust
into the Parkin; if it comes out clean the latter is done. Cut into
squares, take out of tin, and allow to cool.
12. PROTOSE CUTLETS.
1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2
teaspoon sage.
Mix the ingredients with a little milk; shape into cutlets, using uncooked
macaroni for the bone, and bake in a moderate oven about 45 minutes.
Pages:
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82