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GOOD EATING was written especially for us by Mrs. Janet Mackenzie Hill, the noted domestic scientist. It contains many new and original recipes and table hints, and is mailed Free upon request.
BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A. Packers of the justly celebrated Paris Sugar Corn
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Query 1628.—"Recipe for Preserving and Crystallizing Ginger Root."
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.