1919 Home made beverages

Syrups

strainer, and the colate, which should make about 2 pt., is to be added to and thoroughly incorporated with 3 qt. of cream syrup. This formula may be varied and per- haps improved upon by the addition of vanilla extract or other flavoring extracts. Other nuts may be used, notably the pecan and filbert, the former making an especially rich emulsion. , Nut Fruit Syrup Roasted almonds, 1 lb.; whole cherries, 8 oz. or chop quite fine, then add simple syrup, 1 qt. Grind Boil 1. — Oil of orange, 30 drops; citric acid, 4 dr.; simple syrup, 1 gal. Rub the oil with the acid and mix. In- stead of the essential oil, a tincture of the fresh peel of Florida orange can be used with advantage. 2. — Sicilian oranges, a convenient quantity. Express the juice; to each pint of it add J-£ pt. of water, filter or strain, and in the liquid dissolve 38 oz. of sugar. Flavor with some of the fresh peel crushed with the sugar, or still better, with Florida orange peel. 3. — Take 6 select oranges, grate off the yellow part only into a good-sized mortar. Add J^ lb. of sugar, rub thoroughly with a pestle and let stand for 2 or 3 hours. Extract the juice from the oranges and add. Stir until all the sugar is dissolved, adding a little water if necessary, and strain through cheese cloth into a gallon bottle. Add syrup to make 1 gallon and mix thoroughly. No artificial coloring, fruit acid or foam is necessary. 4. — Fresh oil of orange, }•£ dr.; citric acid, 1 oz.; water, 2 oz.; simple syrup, 1 gal.; tincture of curcuma, a suffi- cient quantity. Rub the oil and acid crystals in a mor- tar until the latter have been reduced to a fine powder, add the water, and, when the acid has been dissolved, 45 for 10 minutes. When cold add simple syrup, to make 1 gal.; almond extract, 5 drops; rose extract, 3 drops. Mix and stir thoroughly. Orange