SOME LESS KNOWN FRUITS 317 



There are two plants which deserve mentioB among 

 the fruits from the value to mankind of their roots: the 

 CaiadiMm eseuhni&, and the Ziugiherf afifina^'s, or 

 Ginger Plant. 



The CalebMwm eseuienta is one of the most commonly 

 cultivated of all Caladiums but its leaves literally and 

 figuratively overshadow its roots, and the ric.hes of the 

 latter remain undreamed of. It is a very starchy food, 

 considered of more value than Irish potatoes but may he 

 prepare^ in cookery in much the same way. ^he Cocco 

 Root, or "Eddoes," of the genus Colocasia, of the s^pie 

 natural order {Araceace) as the Caladiums, is much culti- 

 vated for the food value of numerous varieties in the 'South 

 Seas, in the Himalayas, and in tropical America. Some 

 of the Cocco varieties are a little acrid before cooking and 

 in the raw state rather stimulating. The Caladium, hew- 

 ever, is mild. 



The virtues and delights of the Ginger Root are as faTOllr 

 iar as the alphabet whether considered medicinally or 

 culinarily. It is supposed to have been imported originally 

 from India to Africa and the West Indies. The roots are 

 generally dug when about a year old, cleaned and scalded, 

 then dried and shipped, though the ''green" ginger is also 

 an artiele of eommeroe. The fa,vourite fprm of ginger is of 

 course, the preserve or confection, and for either one the 

 young, te'nder roots must be used. (It may be mentioned 

 that the roots of the "Shell Lily, the "Alpinia nutans 

 may be preserved or candied with similar results.) The 

 following are old recipes which may be successfully used 

 with Ginger Root. 



PRESERYgD GINGER 



Scrape the young, green roots and weigh them, allowing 

 equal weight of sugar. Boil each separately, the giagep 



