Ginger Pop

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Ginger Pop.

(NOT RECOMMENDED FOR THE BEGINNER). Allow four quarts warm water, one ounce white sugar root, two lemons, one pound white sugar, one-half tablespoonful of tartar, and one-half cup soft yeast. Cut the ginger root fine and boil in a little of the water; grate the yellow rind only of the lemons, and put in the pulp and juice; when nearly cold, add the yeast. Put all in a stone jar in a warm place twenty-four hours, then bottle for use.