1919 Home made beverages

Syrups

pulpy mass. When of the proper consistency remove to a half-gallon salt-mouthed glass jar and add 1 pt. of 95 per cent, alcohol. Set aside for 2 weeks, shake at inter- vals and press the juice out through a strong wet muslin strainer and filter. Two parts of this extract to 4 parts of syrup will be sufficient for making Prune Syrup. 1. — Simple syrup, 6 pt.; water, 2 pt.; tartaric acid, 2oz.; essence raspberry, 2 oz. Coloring sufficient. Color- ing for raspberry, blackberry, etc., syrups may be made by boiling 1 oz. cochineal with J^ teaspoonful cream of tartar; filter. 2. — Take any quantity of fully ripe fruit; free them from stalks; place them in a tub and crush them with a wooden spatula; after they have been mashed, let them remain for 3 or 4 hours, and strain the crushed berries through a strong flannel bag or strainer into a suitable vessel. Dissolve % oz. citric acid in 3 oz. water and add this quantity to each gallon of juice; mix 14 lb. broken sugar to every gallon of juice; put on a slow fire and stir until all the sugar is dissolved (not boil) ; take off the fire and when cold bottle and cork for future use. If too thick when cold, it may be brought to a proper con- sistency by the addition of water. 3. — Take fresh berries and inclose them in a coarse bag; press out the juice, and to each quart add 6 lb. white sugar and 1 pt. of water; dissolve, raising it to the boiling point; strain; bottle and cork hot, and keep in a cool place. Raspberry syrup is improved by adding 1 part of currants to 4 parts of raspberries. 4. — Raspberries, 5 qt.; white sugar, 12 lb.; water, 1 pt. Sprinkle some of the sugar over the fruit in layers, allow- ing the whole to stand for several hours; express the juice and strain, washing out the pulp with the water; add the remainder of the sugar and water; bring the fluid to the boiling point and then strain. This will keep for a long time. 49 Raspberries