Thursday, June 5, 2014


Antique ginger jar

      GINGER is sometimes called root ginger to distinguish it from other things that share the name ginger. The roots are juicy and fleshy with a very mild taste. Ginger acts as a useful food preservative. The ground dried root is a constituent of many curry powders. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, and in some drinks like ginger beer, ginger wine and tea. Preserved ginger is eaten as a confection, chopped up for cakes  puddings, and is sometimes used as an ice cream ingredient.

PINCH OF WISDOM A “useful preservative” is a thought-provoking phrase. To preserve is to “maintain or keep alive.” As Christians we are to keep the spirit of Christ alive in this generation. Each of us has the obligation to act as a preservative in our environment. We are to keep alive Christian values and maintain these values in our society. Even though ginger has various uses, it continues as a preservative; Christians, too, may have many uses as they continue to be useful preservative in their world.

TASTE OF SCRIPTURE “Never be lacking in zeal, but keep your spiritual fervor, serving the Lord.” Romans 12:11



2 cups all-purpose flour, sifted before measuring,
1/3 cup sugar, 1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsps ground ginger
1/2 tsp ground cloves
1/2 cup melted butter
1 cup molasses
1 egg
1/2 cup buttermilk or sour milk (1 tsp vinegar and enough milk to make 1/2 cup)
1/4 cup hot water
Preheat oven to 350°. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 min.
PERSONAL COMMENT: I suffer from vertigo quite often and  ginger root capsules are the most effective deterrent for the the dizziness that I have found.

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