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Preserved Ginger

Pare the roots of fresh green ginger, using a very sharp knife, and place each piece into cold water, as it is peeled. When all is peeled drain it from the water. Weigh the ginger and place it in a preserving-kettle, covering the ginger with cold water. When the water is quite boiling, skim out the ginger and place it again in cold water. When quite cool, again return it to the kettle, add more cold water, and when boiling, skim out and lay in cold water as before. Do this three times, when the ginger will be tender, leaving it at last in the cold water. Allow one pound of ginger; one pint of water; one pound of sugar; one egg (white only).

Place the sugar and the water together in a preserving-kettle, and heat slowly, boiling gently until the sugar is dissolved. Beat the white of the egg until it froths, and stir it into the syrup. When it boils skim until quite clear, then stand aside to cool. This is called clarifying syrup.

Drain the ginger, wipe it dry with a soft cloth, and when the syrup is cold, place the ginger in it and let it stand thirty-six hours. Drain off the syrup, let it come to a boil, take from the fire, and when again cool, place in the ginger, and let it remain twenty-four hours. Drain off the syrup again, heat to boiling, and this time turn it over the ginger while hot. In a week again drain it off, boil it and turn it on hot. Cover closely, and it will be ready to use in two weeks. This ginger is considered a great delicacy.