1919 Home made beverages

Syrups

2. — Simple syrup, 4 pt.; comp. syrup sarsaparilla, 4 fl.oz.; caramel, 1J^ oz.; oil of wintergreen, 6 drops; oil of sassafras, 6 drops. 3. — Essence of sarsaparilla, 3 dr.; solution of caramel, 1 oz.; gum foam, 2 dr.; simple syrup, enough to make 32 oz. 4. — Sassafras bark, bruised, 1 lb.; licorice root, bruised, 7 oz.; water, 2J^ gal.; oil of sassafras, 1^4 dr.; oil of wintergreen, 2 dr.; alcohol, 95 per cent., 2 oz. Boil the sassafras and licorice in the water half an hour. Strain through flannel, then add the syrup. Dissolve the oils in the alcohol and add them to the syrup. Agitate the mixture freely. Sherbet Syrup 1. — Lemon essence, 2 dr.; orange essence, 2 dr.; pine- apple juice, 4 oz.; solution citric acid, 2 oz.; syrup, ^ gal. Color with solution of cochineal. 2. — Vanilla syrup, 3 pt.; pineapple syrup, 1 pt.; lemon syrup, 1 pt. Simple Syrup Take of white sugar (com.), 14 lb.; water, 1 gal. Dis- solve with the aid of a gentle heat, strain and when cold add the whites of 2 eggs, previously rubbed with a por- tion of the syrup, and mix thoroughly by agitation. (The egg albumen is added to produce froth.) 1. — Put 2 parts of strawberries deprived of the calyx, without crushing them, into a large-mouthed jar; add to them 2% parts of sugar and frequently shake, keeping the vessel in a cool place. The sugar absorbs the juice, leaving the fruit shriveled and tasteless, the latter being removed by means of a strainer without pressure. Mix the clear syrup with 20% of alcohol. 2. — Proceed as for Raspberry Syrup 3, but the fruit, being more stubborn, will require a good beating with the spatula to mash them; when they have stood 3 or 51 Strawberry