this to stand for two or three days; then mash and put them in a bag
to strain. To every pint of juice, when strained, add a pound of
granulated sugar. Boil this for twenty minutes, skim and bottle when
cold.
RASPBERRY VINEGAR (MOTHER’S)
10 quarts of red raspberries,
Cider vinegar,
Sugar.
Look over ten quarts of red raspberries and cover with cider vinegar.
Allow this to stand for two or three days, then strain and press the
juice from the berries. To every pint of juice add one pound of sugar,
and boil until of the consistency of syrup. Bottle and store for use. A
tablespoonful to a glass of iced water is an excellent proportion.
RASPBERRY VINEGAR (CRÉOLE RECIPE)
2 quarts of raspberries,
1 quart of French vinegar,
Sugar.
Put one quart of the berries in a deep crock and pour the vinegar over
them, allowing this to stand for twenty-four hours. Strain through
a jelly bag, add the other quart of berries and allow them to stand
another twenty-four hours. Strain again, adding the berries, allow this
to stand for a third time for twenty-four hours. Then strain through
a muslin bag and add one pound of granulated sugar for each pint of
juice. Boil the whole for half an hour, using a porcelain kettle. When
cold, bottle and seal. Kept in a cool place this will keep for years,
improving with age.
Créoles use this vinegar by adding a teaspoonful to a small glass of
iced water, sometimes putting a little more sugar with it, as pleases
the taste of the guest.
BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)
10 quarts of blackberries,
Cider vinegar,
Sugar.
Cover ten quarts of blackberries with cider vinegar and allow to
stand for three days, strain and press all the juice possible from
the berries, using a jelly bag. To every pint of juice add one pound
of granulated sugar and boil for twenty minutes. Skim, and when cold
bottle and seal.
To serve, use a tablespoonful to a glass of iced water.
BLACKBERRY VINEGAR (CRÉOLE RECIPE)
2 quarts of blackberries,
1 quart of French vinegar,
Sugar.
Put one quart of blackberries into a deep jar and pour the vinegar
over. Allow this to stand for twenty-four hours, strain, add the other
quart of berries, returning the first berries, allow this to again
stand for twenty-four hours. Strain again, returning the berries,
allow it to stand for the third twenty-four hours. Strain through a
muslin bag, and add a pound of sugar for every pint of juice. Boil in
a porcelain kettle for a half hour. When cold, bottle and keep in a
cool place. This vinegar will improve with age. Use a teaspoonful to a
_small_ glass of iced water, when serving.
STRAWBERRY VINEGAR
10 quarts of strawberries,
Vinegar,
Sugar.
Hull the berries and cover them with a pure cider vinegar, allowing
them to stand twenty-four hours. Strain, and press all the juice
possible from the berries, using a jelly bag for the straining. Add one
pound of granulated sugar to each pint of juice and boil for twenty
minutes. When cold, bottle and seal and keep in a cool place. Use one
tablespoonful to the glass when ready to serve.
STRAWBERRY VINEGAR (CRÉOLE RECIPE)
2 quarts of strawberries,
1 quart of French vinegar,
Sugar.
Pour a quart of vinegar over one quart of berries, using a deep dish;
allow this to stand for twenty-four hours, strain, add the second
quart of berries and again allow to stand for twenty-four hours, repeat
the same operation the next day, making three times in all, then strain
through a muslin bag, and add one pound of sugar for each pint of
juice. Boil the mixture for a half hour using a porcelain kettle. When
cold, bottle and seal. Use one tablespoonful to each small glass of
iced water, when serving.
PINEAPPLE VINEGAR
3 ripe pineapples,
1 quart of pure cider vinegar,
Sugar.
Peel and slice the pineapples very thin and cover with pure cider
vinegar, allowing it to stand three days. Mash well, and strain through
a bag. To every quart of juice allow one and three-quarters pounds of
granulated sugar. Boil for ten minutes, skim carefully and bottle when
slightly cool. Use a tablespoonful to each glass of iced water when
serving.
ORANGE VINEGAR
3 dozen oranges,
1 quart of cider vinegar,
Sugar.
Peel the oranges carefully, slice very thin and cover with the vinegar,
allowing them to stand for three days. Mash well, and strain through a
jelly bag. To each quart of juice allow one and three-quarters pounds
of granulated sugar. Boil for ten minutes, allow to cool slightly;
bottle and seal. Keep in a cool place. One tablespoonful of this added
to a glass of iced water makes a delicious drink.
CURRANT SHRUB (date of recipe, 1845)
2 quarts of currants,
Sugar.
Crush the currants and press through a bag; to each pint of juice add
a pound of granulated sugar, boil five minutes, stir constantly while
cooling. When cool, bottle and seal. Use a teaspoonful of this syrup to
a glass of iced water.
RASPBERRY SHRUB
Put the raspberries in a porcelain utensil and crush with a wooden
spoon. Cover with cider vinegar and let stand over night. Strain the
juice through a jelly bag, add three-fourths of a pound of sugar for
every pint of the juice. Heat slowly to the boiling point, skim, allow
to boil five minutes and then bottle while hot. Seal the corks with
paraffin or sealing wax.
FRUIT WATERS
Fruit waters are prepared shortly before they are to be used, are not
bottled and stored as are syrups. So it is necessary to make these
waters only when the fruit to be used is in season.
CHERRY WATER
2 pounds of cherries,
1 lemon,
½ pound of sugar.
Stone the cherries, mash the pulp well, using a porcelain vessel; add
a cupful of distilled water (or rain water if it is possible to obtain
it fresh and clear), and the juice of one lemon. Stir well and allow
to stand for two hours. Wash the cherry stones, crush and add to the
cherry pulp; add half a pound of granulated sugar and allow to stand
for another hour. Strain this mixture and filter, using a jelly bag.
Put into a jar and set on the ice until ready for use. Fill glasses
nearly full of crushed ice and fill with the fruit water.
ORANGE WATER
6 oranges (preferably Florida oranges),
1 ounce of orange flower water (commercial),
1 lemon,
1 cupful of sugar,
1 pint of distilled water.
Extract the juice from the oranges and the lemon; put in an earthen
dish, add the orange flower water, distilled water, and the sugar. Stir
until the sugar is dissolved, strain carefully and put on ice until
ready to serve. Fill the glass nearly full with crushed ice and fill
with the orange water.
STRAWBERRY WATER
1 quart of water,
½ pound of sugar,
Ripe strawberries.
Select ripe strawberries, crush and strain, pressing all the juice
possible from them. To each pint of juice, add one quart of distilled
water and a half pound of granulated sugar. Stir until the sugar is
dissolved and place on ice until ready to serve. Fill the serving glass
nearly full of crushed ice and fill with the strawberry water.
RASPBERRY WATER
Raspberries to make ½ pint of juice,
½ pound of sugar,
1 quart of water.
Select ripe berries; look them over carefully, as little worms get into
raspberries. Crush the berries, add a little distilled water, allowing
them to stand for an hour. Strain through a jelly bag, squeezing all
the juice possible from them. To a pint of juice add a half pound of
granulated sugar and the remaining distilled water. Stir well and
place on ice until ready to use. A teaspoonful to a small glass of
crushed ice makes a desirable drink for hot days.
CURRANT WATER
½ pound of sugar,
1 quart of water,
Currants to make ½ pint of juice.
Mash the currants, add a little of the quart of distilled water, and
put on the ice for an hour. At the end of that time, strain through a
jelly bag; add the sugar and the rest of the distilled water. Stir,
and set on the ice until time for service. A generous teaspoonful to a
small glass of crushed ice, or a tablespoonful to a glass of iced water
is about the amount which will prove pleasing to one’s guests.
PINEAPPLE WATER
1 large ripe pineapple,
½ pound of sugar,
1 lemon,
1 quart of distilled water.
Peel the pineapple carefully, cut into thin slices, mash and allow to
stand for ten minutes. Press as much of the juice as possible through
a sieve, then allow it to drip through a jelly bag. Add the sugar and
the water, stir and set on the ice until ready to serve. Into a claret
glass of crushed ice put two teaspoonfuls of the juice, or into a small
glass of iced water, put two tablespoonfuls of the juice.
V—SYRUPS—FRUIT AND PLAIN
As many delightful drinks are made with either plain or fruit syrup
as the foundation, I shall give a number of recipes for making these,
leaving the housekeeper to decide which she prefers.
PLAIN SYRUP
The following recipe is one used by a man famous for his ability in
mixing drinks:
6½ pounds of loaf sugar,
½ gallon of water,
1 egg white.
Boil the sugar, water and egg white together until the sugar is
thoroughly dissolved; filter through flannel, bottle and seal.
Note: When using a flannel bag, wring it out of very hot water before
using, being sure that it is as dry as you can make it. In this way
there will be very little loss of syrup.
PLAIN SYRUP No. 2
1½ quarts of water,
2 pounds of loaf sugar.
This recipe is also one used by a well-known mixer of drinks.
Put the sugar and water over the fire in an enameled kettle; allow
it to boil slowly; stirring occasionally. Skim well, and strain into
bottles and seal.
PLAIN SYRUP (CRÉOLE RECIPE)
2 pounds of sugar,
1½ pints of water.
Cook the sugar and water until the syrup snaps instantly if placed
between the fingers and the fingers are immersed in cold water. Allow
this to become somewhat cool, bottle and seal.
PLAIN SYRUP (OLD RECIPE)
The recipe reads: “To every large teacupful of water, add a pound of
sugar.” It would seem wiser in this day to use one _measuring_ cupful
of water to each pound of granulated sugar, if one cares to use this
recipe. For what one might consider a large cup someone else might
think rather small.
The recipe directs that “as the sugar and water begins to heat, stir
it often, and when it rises towards the top of the kettle, put in
another cupful of water; repeating this process two or three times.”
If the syrup is not clear, and a scum arises, we are told “to skim it
carefully, and strain into bottles.”
PLAIN SYRUP (QUICKLY MADE)
4 pounds of granulated sugar,
1 quart of cold water,
1 egg white.
Put the sugar in a porcelain kettle, add the stiffly beaten white of
one egg, and the quart of water; stir until the sugar is thoroughly
dissolved. Put over the fire and simmer for five minutes, skim, strain
through a flannel bag, bottle and seal. It is always well to make a
small quantity, for in that way one is assured that there will be no
spoilage.
When using a flannel bag, be sure to wring it very dry from hot water,
by so doing insuring the least loss of syrup.
GUM SYRUP
Sometimes one reads a recipe in which “gum” is used, and unless one is
initiated one is not apt to know what is required.
3½ pounds of loaf sugar,
2 quarts of water.
Boil together for five minutes, strain and bottle.
APRICOT SYRUP (CRÉOLE RECIPE)
3 pints of apricot juice,
1 quart of plain syrup (use Créole recipe for plain syrup),
1 teaspoonful of extract of apricot.
Peel and stone the apricots, cut into small pieces, mash well, cover
with a linen cloth, and set them on the ice in a stone or porcelain
jar for thirty-six hours. Then strain through a bag, pressing out all
the juice possible. Heat the plain syrup until the boiling point is
reached, add the apricot juice and boil hard for five minutes. Take
from the fire and allow to become nearly cold; add the extract, bottle
and keep in a cool place.
APRICOT SYRUP
1 pint of apricot juice,
1 pound of sugar.
Peel and cut into pieces as many apricots as one wishes to use, put
into a porcelain kettle with a little water—enough to barely cover the
bottom of the kettle; crack a few of the apricot stones and add to the
fruit and water. Boil slowly for fifteen minutes, strain through a
flannel bag. To each pint of juice use one pound of sugar, return to
the kettle and boil for five minutes. Pour into hot bottles and seal.
BLACKBERRY SYRUP (CRÉOLE RECIPE)
3 pints of blackberry juice,
1 quart of plain syrup.
Look the blackberries over very carefully, wash, stem and mash; cover
carefully with a cloth and set on ice for thirty-six hours. Strain
through a bag, pressing out all the juice possible. Heat the plain
syrup to the boiling point and add the blackberry juice, boil for five
minutes, remove from the fire and allow to become nearly cool; bottle
and seal. Put in a cool place when storing.
BLACKBERRY SYRUP
1 pint of blackberry juice,
1 pound of granulated sugar,
1 ounce of cider vinegar,
4 whole cloves,
⅛ teaspoonful of cinnamon,
⅛ teaspoonful of ground mace.
Select perfectly ripe blackberries, wash, mash and put on the ice in a
carefully covered jar for twenty-four hours. It is well to cover the
berries with a linen cloth. At the end of that time, press through a
bag, and to each pint of juice add one pound of granulated sugar, one
ounce of cider vinegar, four whole cloves, an eighth teaspoonful of
cinnamon and an eighth teaspoonful of mace. Bring to the boiling point
and allow it to boil for five minutes, strain into hot bottles and
seal. When cold, store in a cool place.
CHERRY SYRUP
1 pint of cherry juice,
1 pound of granulated sugar.
Mash enough washed and stemmed cherries to make a pint of juice; let
the mashed cherries stand on ice for twenty-four hours. Strain through
a bag, add one pound of sugar to each pint of juice, boil five minutes,
skim, if necessary and pour into hot bottles; seal and store in a cool
place.
CHERRY SYRUP (CRÉOLE RECIPE)
3 pints of cherry juice,
1 quart of plain syrup.
Wash, stem and pit the cherries; mash them and place on ice for
thirty-six hours. Press the juice through a bag, measure, and to each
3 pints of juice use one quart of plain syrup. Heat the syrup to the
boiling point, add the fruit juice and boil for five minutes. Allow to
become nearly cold, bottle and seal. Store in a cool place.
CHERRY SYRUP (NEW ENGLAND RECIPE)
1 pint of cherry juice,
1 pound of sugar.
Wash, stem and mash enough cherries to make a pint of juice, using a
porcelain vessel; crush a few pits and add to the cherries; allow the
fruit to stand on ice for twenty-four hours. Strain, and press all the
juice possible through a bag. To each pint of juice, add one pound of
granulated sugar, bring to the boiling point and boil for five minutes.
Skim, if necessary, and put into hot bottles. Seal and store.
CURRANT SYRUP
1 pint of currant juice,
1 pound of sugar.
Stem, wash and mash enough currants to make a pint of juice. Cover and
stand on ice for twenty-four hours. Strain through a bag, squeezing out
all the juice possible. To each pint add one pound of granulated sugar,
and boil for five minutes. Skim, if necessary, bottle in hot bottles,
seal and store in a cool place.
GRAPE SYRUP (CRÉOLE RECIPE)
1 quart of plain syrup,
1 pint of grape juice (made at home),
1 pint of Catawba grape juice (commercial).
Wash, stem and seed the grapes; crush and set on ice for thirty-six
hours. Strain through a bag, add the Catawba juice, and add that to
the plain syrup, which should have been brought to the boiling point.
Mix and boil together for five minutes. Strain, and when nearly cold,
bottle and store.
LEMON SYRUP
4 pounds of sugar,
1 quart of water,
2 cupfuls of lemon juice.
Boil the water and sugar together for ten minutes, add the lemon juice,
continue boiling for another five minutes, strain into hot bottles and
store.
ORANGE SYRUP
1 pint of orange juice,
½ cupful of lemon juice,
1 quart of plain syrup (see recipe).
Bring the plain syrup to the boiling point, add the lemon and orange
juice, continue to boil for five minutes. Strain into hot bottles and
store in a cool place.
ORGEAT SYRUP (CRÉOLE RECIPE)
A very little of this syrup used in drinks where a mixture of fruits is
used will be found most satisfactory.
1 pound of sweet almonds,
4 ounces of bitter almonds,
2 pounds of granulated sugar,
1 quart of soft water (distilled, if preferred),
1 lemon,
2 ounces of orange flower water.
Shell the almonds, and throw into _cold_ water, allowing them to stand
until the skin will come off readily. Mash them, using a mortar, if
possible, or an earthen dish; continue to crush and mash, adding a
few drops of water and a little of the zest of the lemon, until the
mixture is pastelike. Moisten this paste with half of the soft water,
and squeeze as much as possible through a firm bag. Return the paste to
the dish and add the rest of the water, stir, put into the bag again
and again press all through the bag that is possible.
Bring the plain syrup to the boiling point; remove from the fire, stir
the almond milk in thoroughly, return to the fire and bring again to
the boiling point, allowing it to boil for five minutes. When cool,
add the orange flower water; stir well, being sure that it is well
blended. Strain again, and place in bottles; seal and store. It is
well, however, to watch this and shake the bottles once in a while,
especially if the almond oil has risen to the top.
ORANGE FLOWER SYRUP
1 pint of orange flower water,
1½ pounds of granulated sugar.
Put the sugar into a porcelain kettle with the orange flower water,
stir until the sugar is dissolved, place on the fire and slowly bring
to the boiling point. Remove from the fire, cool somewhat and bottle.
Store in a cool place.
PEACH SYRUP
1 pint of peach juice,
1 pound of sugar,
½ teaspoonful of peach extract.
Peel the peaches by dropping them into boiling water for one minute,
then the skin may be rubbed off, wasting none of the fruit at all.
Cut the peaches in small pieces, crack a few peach stones and add to
the fruit, placing all in a porcelain kettle; cover the bottom of the
kettle with water and boil slowly for fifteen minutes, strain through a
flannel bag, add one pound of sugar to each pint of juice and bring to
the boiling point again, boil for five minutes; take from the fire, add
the peach extract and bottle in hot bottles.
PINEAPPLE SYRUP
1 pint of pineapple juice,
1 quart of plain syrup,
⅛ cupful of lemon juice.
Peel the pineapple, remove the eyes, using a pineapple scissors if
possible, for in that manner it is possible to remove _all_ the eye
with the least amount of trouble. Wind a towel around the pines, and
grate the pineapple on a coarse grater. Be sure to hold the pineapple
over a porcelain kettle or dish while working with it, so saving all
the juice. Heat a quart of plain syrup until it begins to boil, add the
pint of pineapple juice, and boil for five minutes; take from the fire
and add the lemon juice. Bottle while hot, using hot bottles. Seal and
store in a cool place.
RASPBERRY SYRUP
1 pint of raspberry juice,
1 pound of sugar.
Pick all the stems from the berries and look them over very carefully
as there are many little insects which like to hide in raspberries.
Wash and mash thoroughly. Place on ice for twenty-four hours, strain
through a bag and add one pound of sugar to each pint of juice. Bring
this to the boiling point and boil for five minutes. Strain into hot
bottles and seal. Keep in a cool place, preferably a dark one.
RASPBERRY AND CURRANT SYRUP
½ pint of raspberry juice,
½ pint of currant juice,
1 pound of sugar.
Remove the stems, and discard any imperfect berries, remove the stems
and wash the currants; place in a bowl or porcelain kettle and mash
thoroughly. Place on ice, closely covered with a fine cloth, for
twenty-four hours. Strain through a bag and add one pound of granulated
sugar to each pint of juice. Boil for five minutes and put in hot
bottles. Seal the bottles and place in a cool dark place until ready to
use.
STRAWBERRY SYRUP
1 pint of strawberry juice,
1 pound of sugar.
Select ripe berries only, but be sure that they are not overripe. Hull
them, put them in a bowl or porcelain kettle, mash well, cover with a
cloth and place on ice for ten hours. Strain through a bag, pressing
out all the juice possible. To each pint of juice add one pound of
granulated sugar, put over a slow fire, stir constantly, and when the
boiling point is reached, skim and bottle while hot. Use hot bottles,
seal and store in a cool dark place.
LIME SYRUP
1 pint of lime juice (use fresh limes),
1 quart of plain syrup.
Extract the juice from the limes; bring the plain syrup to the boiling
point, add the lime juice, continue to boil for five minutes longer.
Strain into hot bottles and seal. Store where it is both dark and cool.
CHOCOLATE SYRUPS
If one would be able to serve cold chocolate drinks at home which will
rival those offered at the soda fountains, one must learn how to make
chocolate syrups and keep them bottled for an emergency.
CHOCOLATE SYRUP (FOR BOTTLING)
1½ pounds of cocoa,
1½ pints of water,
1½ pounds of sugar,
1 teaspoonful of vanilla.
Heat the water until boiling, and use a little of it to moisten the
cocoa, mixing it until smooth; add the sugar, and the rest of the
water, stir carefully, being sure that the mixture is smooth, put over
the fire and bring to the boiling point; boil for five minutes and pour
into sterilized bottles. Seal and put away in a cool place.
CHOCOLATE SYRUP (FOR IMMEDIATE USE)
½ cupful of cocoa,
2 cupfuls of sugar,
1 cupful of boiling water,
Vanilla.
Mix the cocoa and sugar, stir in a little of the water, mixing well to
be sure that the mixture is smooth; then add the rest of the water,
stir well and boil for five minutes. Add a half teaspoonful of vanilla
and put into a pint jar until needed for the refreshing drink.
Two tablespoonfuls to each glass is about the right proportion when
ready to serve.
CHOCOLATE SYRUP (MADE FROM UNSWEETENED CHOCOLATE)
Because chocolate is somewhat richer than cocoa, many prefer it. The
following recipe, easily made, will be found most satisfactory.
¼ pound of grated chocolate,
1 cupful of granulated sugar,
1 cupful of water,
½ teaspoonful of vanilla.
Grate the chocolate, add the sugar and then the hot water, mixing well.
Bring to the boiling point, boil for ten minutes, and put in a cool
place until serving time. A fruit jar is a most acceptable receptacle.
COFFEE SYRUP
¼ pound of Java coffee,
¼ pound of Mocha coffee,
½ gallon of water,
5 pounds of granulated sugar.
Grind the coffee, add the cold water and boil for five minutes; strain
and add the sugar; boil up again, strain a second time and bottle while
hot.
COFFEE SYRUP No. 2
½ cupful of powdered coffee,
3 cupfuls of boiling water,
3 tablespoonfuls of granulated sugar.
Use any coffee desired, although a mixture of Java and Mocha is
recommended. Pulverize the coffee, pack it in the bag of a drip pot;
pour the boiling water over it slowly, allow it to drip until the
powdered coffee in the bag seems dry. Add the sugar, boil for five
minutes and bottle while hot. Use hot bottles, and seal immediately.
CREAM SYRUP
½ pint of thick cream,
½ pint of milk,
1 pound of block sugar.
Pour enough hot water over the sugar to melt it, add the milk, stir
until the sugar is dissolved and add the cream; mix well and it is
ready for use.
SARSAPARILLA SYRUP
10 drops of oil of wintergreen,
10 drops of oil of sassafras,
½ ounce of fluid extract of liquorice,
5 pints of plain syrup.
Heat the plain syrup until the boiling point is reached, and stir in
the essential oils. Bottle while hot.
VI—GRAPE JUICE, ROOT BEERS AND CIDER
GRAPE JUICE
As it is possible to purchase grape juice, either purple or white, in
bottles, at prices which are not at all beyond reason, it is hardly
necessary to make it at home, but if one has a few grapes which one
desires to use for drinks and has not the opportunity to obtain the
commercial product it may be made after the directions issued by the
Department of Agriculture at Washington.
These directions follow.
TO MAKE GRAPE JUICE