Preserving Ginger Root
Purchase the "stem" ginger. Take the weight of the ginger in sugar. Cover the ginger with boiling water and let cook rapidly till very tender. Dissolve the sugar in some of the water in which the ginger was cooked. Use about one-fourth as much water as sugar. Let cook to a thin syrup; skim, then put in the ginger and let simmer very slowly till the syrup is nearly absorbed, then cook more quickly, stirring meanwhile to cause the sugar to grain until the ginger is well glazed. Or, remove the ginger from the syrup, when it has absorbed a sufficient quantity, drain, cut in strips and roll in granulated sugar. A third method gives good results, but for lack of proper appliances is not used by amateurs.
Query 1629.—"Recipe for Mexican Tamale. Also give the number of this magazine in which a recipe for Cheese Custard was given."