Fruit recipes

The Caladium esculenta is one of the most commonly cultivated of all Caladiums but its leaves literally and figuratively overshadow its roots, and the riches of the latter remain undreamed of. It is a very starchy food, considered of more value than [rish potatoes but may be prepared in cookery in much the same way. The Cocco Root, or ‘‘Eddoes,” of the genus Colocasia, of the same natural order (Araceae) as the Caladiums, is much cultivated for the food value of numerous varieties in the South Seas, in the Himalayas, and in tropical America. Some of the Cocco varieties are a little acrid before cooking and in the raw state rather stimulating. The Caladium, however, is mild. The virtues and delights of the Ginger Root are as familiar as the alphabet whether considered medicinally or culinarily. It is supposed to have been imported originally from India to Africa and the West Indies. The roots are generally dug when about a year old, cleaned and scalded, then dried and shipped, though the ‘‘green” ginger is also an article of ecommerce. The favourite form of ginger is of course, the preserve or confection, and for either one the young, tender roots must be used. (It may be mentioned that the roots of the ‘‘Shell Lily, the "Alpinia nutans" may be preserved or candied with similar results.) The following are old recipes which may be successfully used with Ginger Root. PRESERVED GINGER Scrape the young, green roots and weigh them, allowing equal weight of sugar. Boil each separately, the ginger until tender enough to be pierced with a wooden splinter, and the sugar with water and cream of tartar until it forms a syrup. (Allow a half pint of water and a half teaspoon of cream of tartar to each pound of sugar.) Skim the syrup well; place the ginger in it and when it has boiled up well place in jars and seal. This may be varied in flavour by adding lemon, orange, or other fruit as flavouring. To every three pounds of ginger allow at least the juice of one lemon and rind, and for each pint additional of lemon juice add one pound of sugar. CANDIED GINGER See Candied Cherries and the Kumquat. GINGER VINEGAR For each quart of strong vinegar allow two ounces of crushed white ginger and let stand two months, when strain, bottle, and cork well. GINGER WINE No. r (Old Recipe) Allow twelve ounces of bruised ginger to nine gallons of soft water and boil till well-flavoured, when add eighteen pounds of sugar. Let dissolve and partially cool when add a little hop-yeast. When clear rack off and bottle at once. , GINGER WINE No. 2 (Old Recipe) To ten gallons of soft water add fifteen pounds of "loaf sugar clarified with the whites of six eggs,” and one-half pound of sliced and bruised white ginger. When this has boiled one-half hour stir into it the thin-peeled yellow rind of a dozen lemons and let stand till cool. Then add a gill of yeast, first, however, reserving two quarts of the mixture in which must be dissolved two ounces of isinglass. When dissolved mix with the other liquor; stir well and let stand twelve hours, when the bung should be closed. Bottle in three weeks and in four months it will be ready to use. GINGER EXTRACT. Cover two ounces of bruised ginger root with one-half pint of pure grain alcohol. Let stand till the spirit is impregnated thoroughly with the spice when strain and bottle for flavouring. REMINGTON’S ANALYSES OF FRUITS