1891 Drinks à La Mode by Mrs de Salis

SYRUPS

55

come to the boil, then strain, and when cold bottle. This is very good in the winter by adding boiling water to a small glass of syrup.

Elderette.

Plain syrup one gallon, four ounces of elder- berry, a quarter of an ounce of essence of spice, one ounce of nubine. Fig Syrup. Take twelve ripe figs, cut into quarters ; four sharp apples, also cut into quarters ; add to these one gallon of boiling water and boil for twenty minutes ; then strain, and add one pound of sugar to every pint of juice ; just bring to the boil, and when cold bottle. French Plum Syrup. Put two pounds of French plums into a mortar, pound them with the shells and kernels, and add by degrees one gallon of water ; boil this mixture for twenty minutes, then strain ; add three-quarters of a pound of sugar to every pint of juice, bring to the boil, and when cold bottle. add

Imperial.

Equal parts of raspberry and orange syrups.

Imperial Lemon Syrup. Take the peel of six lemons, cut very thin, and two or three cloves ; put these into a quart of boil-