|Crystallized ginger/Preserved ginger||To Taste|
|Fruit||1 Cup (16 tbs)|
Mince until very fine the crystallized or preserved ginger.
Moisten with enough of the sirup to make it spread easily.
Make a little orange or lemon sirup if no other is at hand, or use soft jelly.
Butter thin slices of white bread and spread with a very thin layer of the ginger filling.
Cover, press together, trim off crusts, and cut in preferred shapes.