Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-10-29

Corrcspondcnce on topics Of Interest 70 the adiee
Il soicissd. Address: Editor a0nnAAxks.s -
= Resources Of the 0lsger Jar.
You may have the wherewithal for any
number OF delicacies In . jar OF preserv-
ed ginger. The West Indian variety.
and that from Canton. arc excellent u
you wish 70 buy It already preserved OF
the ginger may be preserved 1t home:
Half pound of the ''stem ginger" vii!
make . jarful that will give delightful
ginger favor to many dishes. Tho stem
ginger 10 of finer quality than the ordi.
nary sort. For preserving pick out the
best of the little ginger roots. Wash
them in cold water, then scraps them
and cut in small pieces. Place In pro
serving kettle and cover with the watel
In which they have soaked for An hour
When the water reaches the boiling
point sst tho kettle back on the fre, and
lot IL simmer gently until the roots begin
to get tender; drain from the water and
cook until transparent In . sugar and
water syrup made In the proportion oil
two.t thirds sugar and one-third water.
Apples and pears combine we'll With
ginger syrup. Use tart, firm apples,
pare, quarter and cook them In just SUN
cient sweetened water 10 cover; steam
covered, until the apples are halt cook
ed, transfer them carefully to the ho'
ginger syrup and simmer until trans
parent. II the spicy favor 10 not pro
bounced enough, add . little groune
ginger.
Pare quart of pears and cook 10 wstel
Co cover, with little sugar, until quite
soft; strain the juice, or use that from
canned pears. To two cupfuls OF tn
pear juice add an equal quantity of th'
preserved ginger syrup and half q
ounce of dissolved gelatin. Stir together
vet . ring mold and I'll With tho jelly
When stiff, turn ont on to fiat glass
dish and pile up the preserved or halvet
fresh pears In the center OF the mold
For q garnish use . border Of whipped
cream disposed In little cones around tn
jelly, dotted on tho tip with candles
cherry. To carry ont the amber tint o
tho jelly, use thinly sliced circles OF th'
preserved ginger. To serve, place q lit
tie square OF the jelly on each dish, Will
the half of pear topped with the CON
| of cream.
With leftover syrup from preserved
ginger an experiment with carrots Va
tried, with excellent result. The carrot
we're washed and boiled until they com
menced to got tender, whom they wer
removed from the water and pared; the.
were then cut in pieces about the size o
| The ginger root and allowed to drail
over night on . sieve, spread out sepa
rately. Cook in the preserved ginge
syrup until they are tender, adding tn
thin yellow rind OF . lemon, shaved fine
Remove the pieces Of carrot from tn
syrup with skinner and half fill pin
jars. Strain the syrup from the lemo
| veel, boil it down for ten minutes, the
pour over the carrots. When cold
screw on the tops In . cool, dry, darl
place.
Ginger roots may be crystallised b.
looking them ~ above, and after tn
simmering process, to render tho gingo
transparent, set tho kettle back on th
fire, where il will keep warm and let tn
ginger absorb the syrup. In tho morn
ing divide tho mass Of ginger With
sharp knife and cut each piece into thi
circles. Roll In sugar and store ava
between parafin paper In pasteboar'
boxes.
For sandwich filling nothing coul
be moro palatable than . combination o
bananas, sliced thin, and circles o
crystallized ginger. Butter thin slice
of bread and cover one slice With fev
slices Of the banana, add little suga
and drop or two of lemon juice, then
layer Of the ginger slices, and cover will
the other half slice Of bread.
Procure large, perfectly shaped dates
remove the pits, roll In powdered sugar
and I'LL the cavities with mixture Q
chopped ginger and blanohed almonds
For bonbons, cut the ginger into tin
cubes and enclose 1t In fondant; roll l
finely chopped mixed nuts Of any variet
preferred, or make fnger.sIzed bars c
the fondant In which the nuts and gin
ger are mixed. These are delicious serv
ed with ginger waters and coffee.