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Preserved Ginger

Scrape the young, green roots and weigh them, allowing equal weight of sugar. Boil each separately, the ginger until tender enough to be pierced with a wooden splinter, and the sugar with water and cream of tartar until it forms a syrup. (Allow a half pint of water and a half teaspoon of cream of tartar to each pound of sugar.) Skim the syrup well; place the ginger in it and when it has boiled up well place in jars and seal.

This may be varied in flavour by adding lemon, orange, or other fruit as flavouring. To every three pounds of ginger allow at least the juice of one lemon and rind, and for each pint additional of lemon juice add one pound of sugar.