1920 What to Drink E L Bertha

SYRUPS — FRUIT AND PLAIN

69

Cook the sugar and water until the syrup snaps instantly if placed between the fingers and the fingers are immersed in cold water. Allow this to become somewhat cool, bottle and seal.

PLAIN SYRUP (OLD RECIPE)

" To every large teacupf ul of water,

The recipe reads :

add a pound of sugar." It would seem wiser in this day to use one measuring cupful of water to each pound of granulated sugar, if one cares to use this recipe. For what one might consider a large cup someone else might think rather small. The recipe directs that il as the sugar and water begins to heat, stir it often, and when it rises towards the top of the kettle, put in another cupful of water; repeating this process two or three times." If the syrup is not clear, and a scum arises, we are told " to skim it carefully, and strain into bottles."

PLAIN SYRUP (QUICKLY MADE)

4 pounds of granulated sugar, I quart of cold water, I egg white.

Put the sugar in a porcelain kettle, add the stiffly beaten white of one egg y and the quart of water; stir until the sugar is thoroughly dissolved. Put over the fire and simmer for five minutes, skim, strain through a flannel bag, bottle and seal. It is always well to make a small quantity, for in that way one is assured that there will be no spoilage. When using a flannel bag, be sure to wring it very dry from hot water, by so doing insuring the least loss of syrup. GUM SYRUP Sometimes one reads a recipe in which " gum " is used, and unless one is initiated one is not apt to know what is required.