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Bisque of Preserved Ginger

1/4 pound of either preserved or candied ginger. 1/2 cup sugar. Juice of one lemon. 4 cups of cream.

Cut the candied ginger into very small pieces. Make a hot syrup of the sugar with a few spoonfuls of water and squeeze the lemon into it, then put in the ginger and let it soften and impart the flavor to the syrup. Put the cream and ginger and syrup all together, freeze and beat up.