Ginger Apples

3 quarts sour, smooth skinned apples. 2 ozs. white ginger root. Pinch red pepper. 3 quarts sugar. 1 pint (2 cups) water.

Pound or grind the ginger root through a food chopper, put it into a porcelain-lined saucepan, add the red pepper, water and sugar. Now core, pare and chop the apples, add them, and cook until the fruit is transparent.

Seal in glass jars.

Ginger Conserve

1/4 lb. ginger root. 1/2 pint (1 cup) water. 1 lb. (2 cups) sugar.

Boil the sugar and water together until the syrup spins a heavy thread. Cut the ginger root into small pieces, boil in water for one hour, drain, cover with some of the syrup and boil slowly for one and one-half hours. Take up, drain, and when cold, dust with sugar; dip again into the syrup, cool, roll well in sugar and pack in jars, with sugar sprinkled between the layers.


Ginger Pears

8 lbs. pears. 1 lb. preserved ginger. 6 lbs. sugar. 4 lemons.

Wash the lemons, then put them into a saucepan with cold water to cover, and boil for one hour.

Peel, core and slice the pears, add the ginger, cut in small pieces, and cook with the sugar for one hour, stirring occasionally.

Drain, slice, and seed the lemons, then add them to the pear mixture, and continue to boil for one hour longer.

Divide into glass jars and seal.