Candied Ginger
Peel ginger root. Cut slanting or crosswise in thin strips 1/2 inch long. Measure 1 cup ginger to 1-1/2 cups water (cover with water), boil 5 minutes, drain and repeat at least four times, depending upon the strength of the ginger flavor you desire. After the last boiling, measure cooked ginger and water. For each cup of ginger, use 1-1/2 cups of sugar.
Boil again until ginger is clear; drain, but save the syrup, as it has many uses. Roll drained ginger pieces in granulated sugar. This will keep in a closed container for about a month.
