Gingerette Recipe

MRS. ALBERT CLINT.



Four and one half pounds of loaf sugar, one and one half ounce tartaric

acid, four ounces tincture of ginger, one ounce essence of capsicum, two

drops of cassia. Put the above ingredients into a crock that will hold

two gallons of boiling water; one pound of brown sugar to be burnt in a

pan till it is the color of coffee, then add to it the other

ingredients. The boiling water is the last thing to be poured on the

ingredients. Stir until the sugar is dissolved. When cold, bottle, cork

tight and put away for use. The burnt sugar gives it a pretty colour.

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