1920 What to Drink E L Bertha

V — SYRUPS — FRUIT AND PLAIN As many delightful drinks are made with either plain or fruit syrup as the foundation, I shall give a number of recipes for making these, leaving the housekeeper to decide which she prefers. PLAIN SYRUP The following recipe is one used by a man famous for his ability in mixing drinks

6 J pounds of loaf sugar, i gallon of water, 1 egg white.

Boil the sugar, water and egg white together until the sugar is thoroughly dissolved; filter through flannel, bottle and seal. Note : When using a flannel bag, wring it out of very hot water before using, being sure that it is as dry as you can make it. In this way there will be very little loss of syrup. PLAIN SYRUP No. 2

ii quarts of water, 2 pounds) of loaf sugar.

This recipe is also one used by a well-known mixer of drinks. Put the sugar and water over the fire in an enameled kettle ; allow it to boil slowly ; stirring occasionally. Skim well, and strain into bottles and seal.

PLAIN SYRUP (CREOLE RECIPE)

2 pounds of sugar, i£ pints of water.

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