New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Preserved Pumpkin, Ginger and WaZrut

time and trouble delicious article can be
prepared at home, at decidedly less cost.
In making preserved ginger the stem variety
should always be used AS half a pound Of
this loose ginger Will give nearly pint OF
the preserve. it is well worth the slight extra
cost.
To prepare, wash the ginger and picl, out
the best pieces, scrape and cut in small bits.
Put these in a graniteware kettle, cover with
cold water and let them soak for two hours.
Place over the fire, with moderate degree
of heat; bring slowly to the boiling point;
set the kettle back on the range and allow it to
simmer gently until the ginger is tender.
Drain from the water and cook until tran
sparent in a sugar and water syrup. Make
the syrup in the proportion OF tWo-thlros
sugar to one-third water and flavor with lemon
Juice to taste Skim out the ginger, place III
small sterlized glass jars, boil down the syrup
until quite thick and pour boiling hot over
the ginger. Fill the jars to overhowlng and
seal alright This is a very rich preserve
and little goes long way
CRYSTALLIZED GINGER
Wash the pieces of ginger root in plenty of
water and boil until they begin to grow
tender; then peel and lay them on sieve to
drain. Prepare thick syrup IN the proper
ton of one pound and a quarter OF sugar TO
a cup of water and add the strained juice of
a lemon. Cook to 23S degrees Fahrenheit and
pour over the ginger, that has been arranged
in a shallow dish. The syrup must cover the
Ginger. Set aside until next day. Drain. on
sieve. To the syrup add an additional half
cup of sugar and again cook to the same de-
gree Put in the ginger, let 1t Just
boil and set aside again over night. DO TINS
three times, when probably the syrup Will De
all absorbed by the ginger. Let 1t dry of a
little roll in graduated sugar and store be-
tween paraffn paper in tin boxes. III the
syrup crusts the last time, do not add the halt
cup of sugar, but two or three tablespoons OF
boiling water
PICKED WALNUTS
Pick young walnuts while they are soft
enough to be pierced by a needle. Soak them
in brine for three days, then soak In fresh
cold water for six hours, drain and place in
stone crock. To a gallon of vinegar add
. cun of sugar, two tablespoons each OF whole
cloves and peppers, tablespoon OF ailspice
and eight blades of mace. Boil the mixture
for eight minutes, pour 1t over the walDutS
ub;le II is scalding hot, and let them stand
co. three days Then drain off the vinegar,
nocl, The nuts in sterized. hot jars reheat the
sn;ced vinegar to the boiling point and pour
oi,er the waInuts Seal alright as for canned
fruit ,-r> u,,r,rrrrc
co,oc+ vopnp walnuts as described in the
nraceding recipe and soak them in strong
Pbr;ne for week, changing the brine twice.
Drain and wash the walnuts, cover them with
vinegar and boil for ten MINUTES. AaG oag
of spices containing four tablespoons OF Whole
Cloves and two tablespoons each of pepper
corns mace celery seed and mustard seed. Let
Tho nuts stand in the spiced vinegar for
three weeks. Reheat to the boiling point, pour,
into eateq The spice bag may be
before canning, or it can be opened and the
contents divided among the jars.