1920 What to Drink E L Bertha

WHAT TO DRINK

70

3$ pounds of loaf sugar, 2 quarts of water.

Boil together for five minutes, strain and bottle.

APRICOT SYRUP (CREOLE RECIPE)

3 pints of apricot juice, i quart of plain syrup (use Creole recipe for plain syrup), i teaspoonful of extract of apricot. Peel and stone the apricots, cut into small pieces, mash well, cover with a linen cloth, and set them on the ice in a stone or porcelain jar for thirty-six hours. Then strain through a bag, pressing out all the juice possible. Heat the plain syrup until the boiling point is reached, add the apricot juice and boil hard for five minutes. Take from the fire and allow to become nearly cold ; add the extract, bottle and keep in a cool place.

APRICOT SYRUP

i pint of apricot juice,

pound of sugar.

i

Peel and cut into pieces as many apricots as one wishes to use, put into a porcelain kettle with a little water — enough to barely cover the bottom of the kettle; crack a few of the apricot stones and add to the fruit and water. Boil slowly for fifteen minutes, strain through a flannel bag. To each pint of juice use one pound of sugar, return to the kettle and boil for five minutes. Pour into hot bottles and seal.

BLACKBERRY SYRUP (CREOLE RECIPE)

3 pints of blackberry juice,

i quart of plain syrup.

Look the blackberries over very carefully, wash, stem