84. +Wild Cherry Bark Syrup.+-- Pour 1 pint cold water over 4 ounces
well bruised wild cherry bark; let it stand for 36 hours; press out
and let the liquid stand till clear; add 1-1/2 pounds white sugar; stir
until dissolved and strain through fine flannel bag; set away in
well corked bottles.
85. +Vanilla Syrup.+-- Add 1/2 ounce fluid extract of vanilla to 1
gallon plain syrup. Another recipe: Rub 1/2 ounce citric acid with a
little plain syrup; add 1 fluid ounce extract of vanilla and 1
gallon plain syrup.
86. +Vanilla Cream Syrup.+-- Add to 3 pints plain syrup 1 ounce
extract of vanilla, 1 quart rich, sweet cream or condensed milk.
87. +Cream Syrup.+-- 1 cup sweet cream, 1 cup milk and 1 pound sugar
are well mixed together, and if it is to be kept for several days
add a little bicarbonate of sodium.
88. +Lemon Syrup.+-- Grate the rind of 16 large, fresh lemons over 8
pounds granulated sugar; add 2 quarts cold water and the juice of
the lemons; stir until the sugar is melted; then strain through a
fine flannel bag and put the syrup in well corked pint bottles. Be
careful to grate off only the yellow part of the rind of the lemons;
the white part will give the syrup a bitter taste. There is no
better lemon syrup made than this. 2 to 3 tablespoonfuls of this
syrup in a glass of cold water makes fine lemonade and is also
excellent for mineral waters and sauces.
89. +Lemon Syrup (with Oil of Lemon).+-- Add to 1 gallon plain syrup
25 drops oil of lemon and 10 drams citric acid; mix the oil and acid
together gradually; then add the syrup slowly, and when well mixed
bottle syrup and keep in a cool place for use.
90. +Another Recipe+:--Add to 1 gallon plain syrup 6 drams tartaric
acid dissolved in a little warm water, 1 ounce gumarabic dissolved
in 1 ounce warm water and 1/2 dram of the best lemon oil, or a
sufficient quantity of lemon extract to flavor the syrup.
91. +Lemon Syrup (plain).+-- Make of 8 pounds sugar and 2 quarts
water a plain syrup; when nearly cold add 1 quart pure lemon juice;
filter through a Canton flannel filter and bottle.
92. +Orange Syrup.+-- Grate the rind of 12 oranges over 7 pounds
granulated sugar; squeeze out the juice, strain and pour it over the
sugar; add 1/2 gallon cold water; stir until sugar is dissolved; then
strain through a fine flannel bag and bottle. Care should be taken
to grate only the yellow part of the rind of the oranges, as the
least particle of white will make the syrup bitter.
93. +Orange Flower Syrup.+-- Add to 1 pint orange flower water 1-3/4
pounds sugar; stir until the sugar is dissolved; then bottle.