New Britain herald., 1915-08-03
GREEN GINGER IN
 SUMMER DISHES

There are few housekeepers who are acquainted with the possibilities of great ginger or who realize it's beneficial and stimulating effect On digestion in warm weather If 1t is introduced into summer dishes the re- suit is unusual and refreshing
 Royal Ginger and Fig Cream.
 From round slice of rich pound cake cut wedge shaped pieces in uni form size. Cover these with orange icing as follows
 Heat two tablespoonfuls of orange juice until one feaspoonful of butter is juice with one teaspoonful of lemon entirely melted. (Dc not boil.) Beat this into sufficient confectioners su- gar to form thick, smooth paste. Cover the strips of cake with the ic- ing, and as soon as the icing is thor ough1y set arrange the wedges of cake in circle, points up, to form a crown. Fill the centre with the iol- lowing cream:
 Whip a pint of cream and add .o it g scant half pound of figs previously stewed and chopped fine, a generous teaspoonfui of sugar, quarter of cupful of chopped crystallized ginger and flavor with a tablespoonful of rum
 Ginger Ice Cream
 Ginger ice cream is famous old English ice cream and a great fa- vorite Mix in saucepan on the fire six ounces of sugar, the grated iind of one lemon and the yoIks of six eggs Add to this one and one-half pirts of boiling cream and stir until it is thick. Chop very fine two ounces of pre- served ginger and mix with table spoonful Of rum. Add the rum and ginger to the other ingredients and allow the whole to stand for half an hour, and at the end Of this time strain and freeze in the usual man. ner. When serving the ice cream press into it tiny bits of crystallized ginger.
 Ginger Apple Whip.
 Make apple sauce in the usual way. Chop up finely two tablespocnfuls of preserved ginger. She'll and cut into pieces one dozen pistachio nuts. When ready to serve, beat into the apple sauce the whites of two eggs whisked to stiff froth. Add the chopped gin- ger with its syrup and pile into shsr- bet cups. Decorate the top with white of egg whipped stiff and sweetened and sprinkle the nuts over the top.
 Ginger Apple Tipsy.
 Make a syrup of one cupful of su- gar one cupful of water and two tablespoonfuls of preserved ginger syrup. Peel and core several me- dium sized apples. Fill the cavaity | from which the core is cut with l mashed bananas, into which some | preserved ginger is mixed. | Pack this down firm and drop the | apples into the boiling syrup, turning | them until tender but not broken. l Remove from the syrup and place on ] the top of each apple marshmallow 1, into which bit of the ginger is pressed Place in the oven for the 1 to swell Serve cold, 1 decorated with cubes of currant jelly. |
 Brighton Cream.
 Whip one pint of cream and add to it about twenty stale macaroons 1 grated and five tcrumbled sponge l cakes Sweeten with one teaspoonfuI ! of powdered sugar. Cut into tiny bits two ounces of crystaliized ginger and . flavor with two teaspoonfuls of Sant;, ! Cruz rum. Have thoroughly cold and serve heaped in a glass bowl with l fresh whole macaroons and candlcd { cherries.
 Preserved Ginger.
 Use green ginger is possible. Pare [ 1t and throw it into cold water to pro-