One-half glass of jelly
in a bowl and beat with a Dover egg-beater until light and fluffy. Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.
Note.—Do not add the gelatine mixture to the fruit whip until just before it thickens.
GINGER DELICACIES
The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coarse.
To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now scrape well and then place in fresh water enough to cover—and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place
Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon