Tricks Of The Trade

To the Editor:

Nancy Crevier’s article last week on ginger was a pleasure to read, and I look forward to trying the recipe she gave for ginger tea with lemon.

Coincidentally, I had earlier that day pulled an old cookbook off my shelf. Called The Art of Chinese Cooking, by the Benedictine Sisters of Peking, it was published in 1956. A dear friend had given me this book many years ago, and even then it must have come from a used book seller. In the front of the book was a glossary, called “Tricks of the Trade,” in which the nuns defined the various ingredients to be found in their recipes. I was intrigued to read, under “Ginger,” the following: “Fresh ginger root is best. Plant a root in your garden or in a flower pot and dig up a small piece when needed. Wash it and scrape or peel it before using.”

Can’t wait to try this out. Thanks, Nancy, and thanks to the Benedictine Sisters of Beijing!

Sarah Middeleer

7 South Main Street, Newtown                              February 22, 2010