1891 Drinks à La Mode by Mrs de Salis

SYRUPS

59

Quince Syrup. Take and cut up six pounds of apples just as they are without peeling them, and put them in a mortar and pound very fine ; then add gradually a quart and a half of water. Mix well and strain through a sieve ; add a quarter of an ounce of tartaric acid to every six pounds of fruit, and one pound of sugar to every pint ; boil, and when cold bottle. Raspberry Syrup. Take three quarts of juice and one gallon of simple syrup ; bring to the boil, and when cold bottle. Rhubarb Syrup. Bruise some rhubarb stalks, and to every pound of the fruit add one quart of water ; let it stand for two days, then strain and press, and to every pint of juice add one pound of sugar ; bring to the boil, and when cold bottle. Sherbet Syrup. Vanilla syrup two quarts, three pints of pine- apple syrup, the same of orange syrup ; mix well and bottle. Strawberry Syrup. To three quarts of strawberry juice and an equal quantity of water, add one gallon of simple syrup ; bring to the boil, and when cold bottle.