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Ginger Preserved

Preserved ginger is sent to us from China, India, and the West Indies, and is made by boiling the ginger in syrup when green. It is a favourite dish for dessert, and should be bright and clear. If dark and stringy, it is not good. Agreeable imitations may be made either from rhubarb, lettuce stalks, or vegetable marrow (see the two following recipes).