GINGER SAUCE.
Chop finely one fourth cupful of preserved ginger; add one cupful of water and a quarter cupful of sugar, and boil for five minutes. Pour it over the well beaten whites of two eggs, add two tablespoonfuls of lemon juice, and chill.
Chop finely one fourth cupful of preserved ginger; add one cupful of water and a quarter cupful of sugar, and boil for five minutes. Pour it over the well beaten whites of two eggs, add two tablespoonfuls of lemon juice, and chill.