The Washington herald., 1913-11-02
PRESERVED GINGER;
GOOD In DESSERTS
Fine for Use in the Late Fall When
Peaches and Grapes Have Passed
Their Prime.

There are several between-season lull.
every year when fresh fruits are moi
at their best. In the late autumn there
is a period when peaches, grapes, and
pears have passed their prime and or.
anges. grapefruit, apples, and nuts have
not yet reached theirs. Then the house
keeper and cook must put their wits to
work to give their menus flavor. Pre-
served ginger helps, solve the problem,
SO far as desserts are concerned.
Ginger Cream.
Ginger cream is one of the good things
TO make with this candied fruit. The in
gradients needed for IL are a cupful of
milk and a cupful OF cream, half .an
ounce of gelatine, the yolks of three eggs,
two ounces OF sugar. little lemon jelly,
two ounces of Rndied OF preserved gin
ger, some diced candied fruits, and half
= sill Of ginger syrup.
II you use preserved ginger, drain of
the liquid in which it is preserved. II
you use candied ginger, soak ii for half
an hour IN just enough water to cover it.
and then simmer it gently for fifteen
minutes. Drain and use this sirup and
Use the drained ginger where candied or
preserved ginger is called for.
Melt the jelly and pour it, with the
candied fruits, in the bottom of a mold
Tip the mold from side to side until the
Jelly hardens, SO that the ginger viii be
held in place evenly over the bottom of
the mold. Heat the milk in a double
boiler and pour il slowly over the egg
yol1s, beaten
Then thicken this custard in the double
. boiler. Remove it from the fire and add
, the sugar and the gelatine, dissolved in
the ginger sirUp. Cool Il. Whip the cup
full of cream, add the ginger, cut in
small pieces, and stand it aside until it
Is almost set. Then pour it in the mold
and let it harden. Serve cool
Another Good Recipe.
A quickly and easily made ginger
cream is this: Whip a cupful of cream,
add the juice from a half a lemon, and
the syrup from four ounces of preserved
ginger, Mix this and then add two
ounces of granulated sugar and four
ounces of preserved ginger, cut in small
dice. Pile it in long stemmed cups and
serve at once.
Ginger SOufie.
Ginger souffie must be served the
mohaent it is done. To make II,
boil half a cupful of milk. Mix an
ounce of potato -four, an ounce of sugar,
and an ounce and a half of butter, and
add them to the milk. Stir constantly
until the mixture is thick and smooth.
Then add three egg yolks, beaten, and
remove Immediately from the fire. Cool
it and add the whites of four eggs, whip
ped light.
In the meantime prepare two ounces
OF preserved ginger by cutting it in small
pieces and add this to the souffie imme-
diately after adding the whites of the
eggs. Pour it into a creased tin and
bake thirty minutes. Serve from the
tin in which it is baked, with 4 little
sugar sifted over the top.
Steamed Pudding.
This is a recipe for steamed ginger
pudding: Heat a cupful of milk, four
tablespoonfuls of granulated sugar,
little salt, and four tablespOonfuls of
butter in a double boiler. When hot
remove from the fire and add a cupful
and a half of flour. Stir and return TO
fire. After five minutes ofNSonstant stir
ring, remove from fire, add three eggs
well beaten, and four ounces Of preserved
ginger. cut in small pieces. Pour the
mixture into a buttered mold and steam
for an hour. Serve with custard and
ginger sirup.
Ginger sauce, which gives an added and
welcome flavor TO blanc mango, custard
pudding and other simple desserts is
made by cutting the preserved ginger in
small dice and simmering it over the
fire in water and sugar sirup for fifteen
minutes. 1t can be served hot or cold.