OCR Text |
Show , Ginger. Creams, Beat solid a pint ot thick doublo cream with a third of a cupful ot cod-fectloner's cod-fectloner's sugar, and then reduce to tho required consistency by gradually stirring In half a pint ot ginger syrup that has been drained from a Jar ot preserved ginger, freeze until It begins to stiffen nnd then pour in a small cupful cup-ful of finely chopped preserved ginger. Mold tho cases In tho desired shapes by dipping marcaroons In caramel sugar or a llttlo fondant and then arranging ar-ranging them in position, when qulto firm, fill with frozen cream, and pack In salt and chopped Ico for at least three hours. Garnish each portion with a star ot sweetened whlppod cream. |