Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-02
CrystalLiSing This Delicacy,
Too = Recipes for.
Candied Lemon Peel
For TempterS Orange
StrGtUs-Saue This 1r-
ticIe for Future Reference
BY MRS. nj. A. WILSON
fCoppfioht. 1919, bv Mrs. NJ. A. wilson.
III Rinhfs Rrscfnted- |

BY MRS. M. A. WILSON
fcopyI0ht. 1879, bv Mrs. NJ. 4. wilson.
CINGER is the root of ginger
~ plant; it grows in the tropics and
is reedlike in appearance, with an
nual leafy stems. 1t grows freely in
, moist and swampy grounds and at
tains height of four or five feet.
The root is dug when the plant
dies or withers and is scalded and
then scraped in order to prevent its
sprouting again.
White ginger is light buff color
and is the finest grade. Green gin
ger root is used for making crystal
lized and preserved gingers.
To Preserve Ginger, Genuine Canton
Style
Soak two pounds of green ginger
root in warm water for twenty-four
hours and then wash thoroughly, and
place in a preserving kettle and
cover with cold water. Bring to
boil and cook slowly until tender.
This usually requires about seven or
eight hours. The freless cooker is
the best method of cooking the gin
ger. Drain and then place
Four pounds of granuIuted sugar,
One pint of boiling 10ater,
One cup Of corn si'up
in saucepan and then bring to a
boil. Cook slowly until thick sirup
and then add the prepared ginger
and let simmer very slowly for one
hour. Set aside overnight and then
next day return to the range and
heat slowly. Set away again and let
stand in a cool place for twenty-four
hours, and then drain off the sirup.
Add three cups of sugar to the sirup
and bring to a boil. Add the ginger
and let simmer slowly for four
hours. Fill into sterilized one-half-
pint glass jars. Adjust the rubber
and lid and seal. Process in hot
water bath for fifteen minutes and
then remove, cool and store.
Crystallized Ginger
Remove the ginger from its sirup
and when it is ready to jar let it
drain for two hours. Cut into thin
slices. Now boil the sirup until it
candies and then return the sliced
ginger to the sirup and let stand in
warm place until the ginger alb
serbs the sirup. Lift the ginger and
place in the sun and let dry. Roll in
granulated sugar and store in tin
boxes lined with wax paper.
Candied Lemon Peel
Press the juice from the lemons
and then place the rinds from one
dozen lemons in a large pan and
cover with
One gallon of ,Oater.
T1Uo cups of salt.
Stir to dissolve the salt and then
scrape the peel free of the pithy
white lining and wash well. Place
in preserving kettle and bring to a
boil. Cook until the lemon peel is
very tender and then drain. Place
Four pounds of sugar
in preserving kettle and add
Four cups of aDhite corn siup,
One cup of 1cGter.
Stir well to dissolve the sugar and
then bring to boil and cook slowly
for ten minutes. Add the we'll
drained lemon peel and simmer very
slowly for two hours. Remove from
the range and let stand in cool
place for twenty-four hours, then
return to the range and heat very
slowly to the boiling point and sim
mer for one hour. Set aside for
twenty-four hours and then return
to the range again and simmer very
slowly until the sirup is nearly all
absorbed in the peel and the skin of
the lemon appears translucent and
clear. Turn into a sieve to drain,
When we'll drained roll in xxx
sugar and let dry well, then pack
into tin boxes lined with wax paper
and store in cool place.
Orange peel may be candied by
using the same methods.
Candied Orange Straws
Press the juice from six oranges
and then turn the skin inside out
and with a blunt knife scrape ava!
as much as possible of the whit
pithy part. Then with a sharp knife
cut into thin matchlike sticks. Plac,
in deep saucepan and cover will
cold water. Bring slowly to boi
and cook until tender and the straw
can be pierced with broom straw
Drain well and then place in pre-
serving kettle
Too and one-half pounds of gran,t
lated sugar,
Ttoo cups of SOhits corn sirup.
Heat sugar and sirup very slowl,
and then bring TO boil and cook fo
Eve minutes. Add the orange straw
and simmer very slowly for thre
hours. Set aside and let stand in
cool place for twenty-four hour:
then heat slowly to the boiling poin
and simmer again for two hours. Sc
aside overnight and in the mornin
heat very slowly until warm, an