73. +Plain or Sugar Syrup.+-- Dissolve 4 pounds white sugar, 1 quart
cold water and the beaten white of 1 egg; stir until sugar is
dissolved; simmer for 3 minutes; skim well, strain through a fine
flannel bag and bottle in well corked bottles.
74. +Pineapple Syrup.+-- Pare and cut some large, ripe pineapples
into small pieces; put them in a stone jar or large bowl; sprinkle a
little sugar between and let the pineapples stand covered with a
cloth in cellar for 36 hours, or until they have bubbles on top;
then strain through a sieve or coarse bag, and if not clear enough
strain again through a flannel bag; add to each pint of juice 1
pound of sugar; stir until the sugar is melted; then put it over the
fire and simmer 3 minutes; skim and put the syrup in bottles; cork
well and keep them in cool place. This syrup may be thinned with 2
parts plain syrup.
75. +Strawberry Syrup.+-- Choose none but fine, ripe berries if you
wish your syrup to be good; mash the strawberries in a stone jar or
bowl; cover with a thin white cloth and let them stand 24 hours at a
temperature of 70deg to 80deg F.; then inclose in a flannel bag and
press them; add to each pint of juice 1 pound sugar; stir until the
sugar is dissolved; then put it over the fire, let it boil up, skim
well, remove from fire and bottle while hot.
75a. +Raspberry Syrup+ is made the same as strawberry.
76. +Raspberry and Currant Syrup.+-- Take equal quantities of
raspberries and currants; free the latter from stems; put the fruit
together into a stone jar or bowl, mash it up, cover with a cloth
and let stand for 24 hours; then inclose the fruit in a coarse bag,
press out the juice and to each pint add 1 pound sugar; let it boil
up and bottle.
77. +Raspberry Syrup (without fruit).+-- To make 8 gallons of syrup
prepare a plain syrup of 18 pounds sugar with 5 gallons of water and
put it in a clean mixing barrel; next dissolve 2 ounces tataric acid
in 1 pint cold water and add it to the syrup; then pour 1 quart
boiling water over 4 ounces powdered orrisroot; let it get cold;
then filter; add it also to the syrup and stir up well. Color it
with the following mixture: Take 1/2 pound mallow or malva flowers and
soak them in 1/2 gallon water for 6 hours; then mash in a mortar 2
ounces cochineal and 2 ounces alum and pour over these 2 quarts
boiling water, and when cold filter; next mix both colors together,
add them to the syrup and stir for 15-20 minutes. This is an
excellent recipe for imitation of raspberry syrup.
78. +Raspberry Syrup (without boiling).+-- Mash some ripe berries in
a stone jar or bowl and set the paste for 3 days (covered with a
linen cloth) in a cool cellar; then press out the juice through a
coarse bag; let it stand for 6 hours; drain off the clear juice and
leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1
hour and bottle; cork bottles loosely and set them for 4 days in the
sun; then filter through a fine flannel bag; re-bottle the syrup in
small bottles, cork well and cover corks with beeswax. Syrup made in
this way is excellent for sauces. Strawberry and Currant Syrup
without boiling is made in the same manner.
79. +Blackberry Syrup.+-- Mash the blackberries in a stone jar, cover
and let them stand for 48 hours; then strain them through a bag; add
to each pint of juice 1 pound sugar; stir until dissolved; put it
over the fire to boil 3 minutes; skim well; add to each quart of
syrup 1/2 gill of French brandy and bottle. Or take nice, ripe
berries, mash and strain them; add to each pint of juice 1 pound
sugar, 1/2 teaspoonful ground cloves and the same of cinnamon and
mace; boil 5 minutes; add to 1 gallon of syrup 1/2 pint brandy and
bottle.
80. +Peach Syrup.+-- Pare and cut the peaches into small pieces; put
them in a preserving kettle with a little water; crack some of the
peach stones, add them to the peaches and let boil slowly for 15
minutes; then strain through a flannel bag; add to 1 pint juice 1
pound sugar and boil a few minutes; skim well and bottle.
81. +Apricot Syrup+ the same way. Or pare and cut the peaches into
pieces, crack a few of the stones, add them to the fruit and let it
stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar;
let it come to a boil; skim well and bottle.
82. +Cherry Syrup.+-- Pound a sufficient quantity of ripe cherries
(with the pits) in a porcelain or stone mortar; let it stand for 3
days; inclose them in a bag, press out the juice, add to each pint 1
pound sugar; let it boil up once, skim and put the syrup in bottles;
cork and set away for use.