cooker over
night. When the root is tender, place

Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon

in a saucepan and bring to a boil. Cook for ten minutes and then add
the ginger. Now place where it will just keep warm and simmer until
the syrup is absorbed. Remove and stand in a cool place for two
days. Reheat and then drain on a sieve and roll in sugar. Pack in an
air-tight tin box and the ginger will keep indefinitely.

PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups. Put
through a fine sieve and then place in a bowl; place whites of two
eggs in a second bowl and add one glass of apple jelly. Beat until
very stiff. Whip one cup of cream stiff and add one-half cup of sugar.
Gently combine the fruit whip, whipped cream and puree of pineapple
by cutting and folding until well mixed. Pour into two-quart mould and
cover with wax paper; then place on the lid, and use one pint of salt
to two and one-half pints of finely crushed ice, to set the mousse to
freeze.

TO STUFF DATES WITH GINGER

Remove the stones from the dates and then fill the centre With a piece
of candied ginger. Press firmly and then roll between the hands to
restore to shape of date. Roll the finished date in granulated sugar.
Prunes may be used to replace the dates.

EGGLESS MAYONNAISE

Place in soup plate

Two tablespoons evaporated milk,
One-half teaspoon mustard,
One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters
cup of salad oil. Beat hard for few minutes. Now add

One teaspoon sugar,
One teaspoon salt,
One teaspoon vinegar.

Then beat again until thoroughly mixed.

COOKED SALAD DRESSING

One-half cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.

Dissolve the starch in the water and add the vinegar and bring to a
boil. Cook for three minutes and then remove, and add

One egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters teaspoon of mustard,
One teaspoon of sugar.

Beat to mix and then beat in one cup of sour cream. This dressing may
be used on potatoes, chicken and celery salad and with cold meat or
plain lettuce.

FROZEN LEMON CUSTARD

Place in a saucepan

One quart of milk,
One-half cup of cornstarch.

Stir until dissolved and then bring to a boil. Cook for ten minutes.
Remove from the fire and add

Three wel