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. FRESH GINGER ROOT 0 } Wash, peel and grate, mince, crish of slice thinly for seasoning ‘in Gauses ang soups or cook it with meat dishes. It is also used in salad dressings. Tt has & different flavor from dried or ground ginger. If you wish to make substitutions | _in your recipes, here are approximate equivalents: ; it. fresh ginger equals lt. dried ginger reot* Xt, fresh ginger equals 1/4 %. ground ginger it. fresh ginger equals 2 t. candied ginger** ® Before using dried ginger, simmer it in water about 10 minutes cr soak several © hours until it can be easily sliced. Once softened, it will keep only a short time. . ‘ Pay #29 *@ Before using candied ginger, wash off the sugar. | en eee __-. oo I : . 7 ST EIT } Hy a . z j 7-15200 o1sdg oy Pa EE AGE ot CHINESE CELERY CABBAGE ae . eo . . _ , Usc raw in salads oraslice into I-inch gieces and cok briefly 3 to 5 ininutes $0 Ps _, $f,d8 stick crisp. Serge buttered of craamcd, It may be fried by chopping i BY enargely and plecing tt ina ekfllet with a snail amount of off of melted butter. * Te not acd Waterd Sturfy for 2 or 3 minutes, s@scon and serve. Sve zacand .y a7 vinedar may alsa be used for veascniogs and the naturel fetce may, be thickys2d , S gth ocanatarch. Itmsy be added to sukivakt instend of spinach or other gresn tg 0 a . ’ 4 a H sh ‘mushrooms but they have a slightly different. "These can bo used in place of fre na, Soak them in warm ater yariety of mushrooms are used fer drying. Ne daver as a grcater varle of tein well, wim off the stems (usually very tough), water until soit bofere using. duse in recipes calling for muskrconis. hoy . the caps into small pieces an : . to 7 can also bo added to most recipes without preliminary soaking. Cut thom ta "Seal pleeos with kitchen sciocers discarding the stomse ee ee ot