1919 Home made beverages

Syrups

with 12 oz. of the sugar and 2 oz. of the water. Mix the paste with the remainder of the water, strain with strong expression, add the remainder of the sugar and dis- solve it with the aid of a gentle heat. Lastly, add the orange flower water and strain the syrup again. 4. — Cream syrup, }4 pt.; vanilla syrup, 1 pt.; simple syrup, H pt-J oil bitter almonds, 5 drops.

Pear Syrup Proceed with it same as pineapple syrup.

Peach Syrup Proceed in the same manner as for strawberry syrup.

Phosphated Syrup Syrup phosphoric acid, 50 per cent., 2 oz.; phosphate of soda, 1 oz.; simple syrup, 1 gal. Flavor with either lemon or vanilla. Pineapple Syrup 1. — Proceed as for raspberry, but the hard nature of this fruit requires pounding with a heavy billet of wood (not metal) in a tub with a strong bottom; when well mashed it will require great pressure to extract all the juice from this fruit. A cider press will answer the pur- pose, and 14 lb. of sugar to a gallon of juice and a little pure acetic acid. Put it on& slow fire and stir until the sugar dissolves. When cold, bottle and tie down. 2. — Use pineapples of good flavor, cut or chop them up, and set aside from 24 to 36 hours; press and proceed as directed for strawberry syrup. 3. — Take a convenient number of the fruit; pare and mash them in a marble or porcelain mortar, with a small quantity of sugar; express the juice; for each quart of juice take lj^ pt. of water and 6 lb. of sugar; boil the sugar and water and add the juice; remove from the fire; skim and strain. 4 47