GINGER CRYSTALS
Soak three level tablespoons of gelatine in one-half cup of cold water for one hour. Then place in a saucepan that is free from grease
Two cups of sugar,
One cup of water.
Bring to a boil and cook for five minutes, then add the prepared gelatine. Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes. Remove from the fire and add
One tablespoon of lemon juice,
Two-thirds cup of crystallized ginger, cut in tiny bits.
Rinse an oblong pan with cold water and drain well. Turn in the cooked mixture and set in a cool place for twelve hours to become firm. Then loosen from the pan and remove. Turn on the table and cut into blocks. Roll in granulated sugar and let stand to crystallize.