1919 Home made beverages

Syrups

SYRUP FORMULAS

Apple Syrup Proceed with apples as for pineapple syrups.

Apricots

1. — Strain and rub 2 qt. of apricot pulp through a fine hair sieve into a bright and clean tinned basin; add to this 2 gal. of simple syrup, boiling hot; mix well and add a little dissolved citric acid; 1 stir occasionally until it becomes perfectly cold. When serving it add a little plain cream or ice cream to each glass of soda drawn. 2. — Apricot pulp (bottled), 1 pt.; solution of citric acid, 1 oz.; rock candy syrup, 3 pt.; orange flower water (best), 1 pt. Two ounces to 14-ounce glass; crushed ice and straws. 3. — Three qt. of simple syrup, 1 qt. of apricot juice, 2 oz. of soda foam, J^ oz. of citric acid solution. Color orange. Banana 1. — Oil of banana, 2 drams; tartaric acid, 1 dram; simple syrup, 6 pt. 2. — Proceed with bananas as for pineapple syrups. 3. — Cut the fruit in slices and place them in a jar. Sprinkle with sugar and cover the jar, which is then enveloped in straw and placed in cold water and the latter is heated to the boiling point. The jar is then removed, allowed to cool and the juice is poured into bottles. 4. — Bananas, 2; simple syrup (10 lb. to gal.), 2 pt. Slice the bananas and bray them in a mortar until all lumps are reduced, and add the syrup in small quantities, mixing thoroughly after each addition. Care should be taken to employ ripe fruit and to peel it thoroughly. This syrup should be made fresh every day. 29