1/2 pound of either preserved or can died ginger.

1 cup sugar.

Juice of 1 lemon.

4 cups 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.

Cost of material - ginger 30, sugar 6, lemon 2, cream 24; 62 cents - ice and salt 20 - 82c for 2 quarts or 12 plates or 7c per plate.