Apple Ginger
4 lb. apples. 3 pt. water.
4 lb. sugar. 2 OZ. essence of ginger.
Boil sugar and water until they form a syrup. Add ginger. Pare, core and quarter
apples, boil them in the syrup until transparent. Place in warm, clean, dry
jars. Tie down at once.
Apple Ginger 2
3 lb. of apples
1/4 lb. of preserved ginger.
Pare apples and cut up in small pieces. Put in a basin of water till required;
then put skins and cores into preserving pan, cover with water and boil till
tender; strain and measure juice. To 3 pints of juice allow 2 lb. of sugar. Take
next the cut apples and weigh them. To every 3 lb. allow 2 lb. of sugar. Put
apples, juice, sugar and ginger all together into pan, and boil till ready.