1891 Drinks à La Mode by Mrs de Salis

56 DRINKS A LA MODE ing water, let it stand by the fire for two or three hours, then add half a pint of lemon juice and a little orange-flower water ; strain, and add three quarts of simple syrup and bottle.

Imperial Orange Syrup.

Proceed as for lemon syrup, substituting oranges for lemons and adding the orange-flower water.

Imperial Syrup.

Put to a gallon of boiling water two ounces of cream of tartar, two ounces of lemon peel and juice ; boil for five minutes ; then add four pounds of sugar and one pound of honey ; bring to the boil, then strain ; when cold add a gill of ratafia, then bottle.

Lemon Syrup.

To every quart ' of juice add one gallon of simple syrup, bring to the boil, and when cold bottle.

Morella Cherry Syrup.

Take six pounds of morella cherries, free them from the stalks into a mortar, and pound together with the shells and kernels ; add three pints of water by degrees, then strain through a bag, and to every pint of juice add one pound of loaf sugar ; bring to the boil, and when cold bottle.