1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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APPENDIX.

435. Grape Syrup.

1^ pint of wiiter. i do. sherry. \lb. of elder flowers. 3 lbs. ofsugai". Made the same way as violet syrup (see No.434).

486. Raspberry Vinegar Syrup.

3D lbs. ofsugar. 1 pint ofrasjiberry juice. 2 pints of vinegar.

As in making raspberry syrup (see No.422) white or red fruit may be used. White raspberries, however,re quire the best loaf siigar and white wine vinegar, so as not to discolor the syrup. Cle.an the raspberries; mash them in a pan, and put in a warm place, for a day or two, until they ferment; strain them,and pour in the vinegar; strain again;add the sugar, and boil to the "pearl"(see No.13). Another plan is to take whole raspberries(say 2 lbs.,li pint of vinegar, and 2 lbs. of sugar), and put them in the vine gar, and stand the jar, well-covered,in a shady place for 10 days. At the expiration ofthis time filter the mixture; , add the sugar,and place the jar in a pan ofhot water,and boil gently. This mode preserves the finest qualities of the fruit, which are not partially lost by boiling, as in the previous method.

437. Coffee Syrup.

1 pint of cofiee. 2 pints ofsyrup. Make a strong decoction of Mocha cofiee, very clear, to

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