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Ginger Sauce

Bruise one or two pieces of whole ginger; put them in a saucepan with three ounces of loaf sugar and one pint of water and boil for several minutes; then skim and strain the liquor. Mix a tablespoonful of arrowroot smoothly with a little cold water, stir in the above liquor, return it to the stewpan, and stir over the fire until thickened and boiling. It is then ready to be served.