| How To Cook: |
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1. Grate ginger and place in a large bowl. Add the lime thinly sliced and cream of tartar.
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2. Pour the boiling water over all and allow standing.
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3. In a separate bowl, mix yeast with one cup sugar. Add ˝ cup warm water to make a smooth paste.
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4. When the ginger mixture is warm, add the yeast and sugar. Stir well. Cover. Let stand for 2-3 days.
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5. Skim and strain, then add the sugar, stirring well until it is dissolved.
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6. Pour into bottles and let the ginger beer stand at room temperature for three or four days more. Serve chilled.
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7. Rum can be added at the bottling stage, if desired.
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