Ginger Ice
Make a syrup of a quart of water and the juice of four lemons and two cups of sugar. Pour this over a dessertspoon of Larkin Gelatine that has been moistened in a small portion of the water; stir until dissolved, and cool. Freeze and when dasher is ready to be removed stir in one-fourth pound of candied ginger root. Remove the can from the tub and loosen the Ginger Ice from the sides by applying a cloth wrung from hot water. Serve whole as shown in the illustration, or in slices.