Mock Preserved Ginger

New Zealand Listener, Volume 2, Issue 49, 31 May 1940, Page 44

Mock Preserved Ginger

Dear Aunt Daisy, I wonder if you can give me a: récipe for making mock preserved ginger, from vegetable marrow? I have seen the recipe, but have lost the paper. Unfortunately I am not always able to listen to your session, but I get The Listener regularly, and would see your reply there. I have tried a lot of your recipes and hints for different things, and find them all so good, and I also enjoy your session very much, My mother used to make a plain butter and sugar toffee-the creamiest I have ever tasted; but unfortunately I do not know the correct proportions to use. I wonder if you can help mein this too?-"St. Heliers Bay," (Auckland). Here is the marrow ginger recipe, sent to me by an old "Link" in the Daisy Chain-the "Pork Pie Lady," of Auckland. Seven pounds of marrow cut into cubes, 6lb. of sugar, 20z, of preserved ginger, the rind and juice of 4 lemons, Put the marrow, the finely cut lemons and the ginger into a bowl, and pour the sugar over; let stand for three days, stirring every day. Then boil until the marrow is soft and syrup thickens and turns a golden colour .- probably in about 2 hours, Another Auckland lady sent me a recipe which uses ground ginger, and which does not specify standing for three days. She says-Use 3lb. of vegetable marrow and 3lb. of sugar, loz; ‘of ground ginger, or 20z. of whole ginger, and the rind and juice of 3 lemons, Cut the peeled marrow into suitably sized pieces, and cut the lemon rind’ very finely. Put these, with the sugar and the strained lemon juice on to boil, and simmer slowly until clear, The lady said it is better not to stir this preserve while it is cooking. I suppose she means the root ginger when she says "whole ginger’; and that it is bruised before being put in, and afterwards lifted out before the conserve is bottled. : Here is one more-a tested and tried one. Cut your firm marrow into small pieces, and to every pound allow ‘Alb. sugar, ¥20z. ground ginger, and the juice of one lemon, Lay the marrow in a bowl, sprinkle with the sugar and the ginger, and lastly the lemon juice, Leave like that for 24 hours, Then strain off the juice and bring it to the boil, then add the marrow and boil for an hour, or till transparent.