1920 What to Drink E L Bertha

SYRUPS — FRUIT AND PLAIN

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and mash; cover carefully with a cloth and set on ice for thirty-six hours. Strain through a bag, pressing out all the juice possible. Heat the plain syrup to the boiling point and add the blackberry juice, boil for five minutes, remove from the fire and allow to become nearly cool ; bottle and seal. Put in a cool place when storing. BLACKBERRY SYRUP

I pint of blackberry juice, i pound of granulated sugar, i ounce of cider vinegar, 4 whole cloves, £ teaspoonful of cinnamon, £ teaspoonful of ground mace.

Select perfectly ripe blackberries, wash, mash and put on the ice in a carefully covered jar for twenty-four hours. It is well to cover the berries with a linen cloth. At the end of that time, press through a bag, and to each pint of juice add one pound of granulated sugar, one ounce of cider vinegar, four whole cloves, an eighth teaspoonful of cinna- mon and an eighth teaspoonful of mace. Bring to the boil- ing point and allow it to boil for five minutes, strain into hot bottles and seal. When cold, store in a cool place. CHERRY SYRUP i pound of granulated sugar. Mash enough washed and stemmed cherries to make a pint of juice ; let the mashed cherries stand on ice for twenty- four hours. Strain through a bag, add one pound of sugar to each pint of juice, boil five minutes, skim, if necessary and pour into hot bottles ; seal and store in a cool place. i pint of cherry juice,

CHERRY SYRUP (CREOLE RECIPE)

3 pints of cherry juice, i quart of plain syrup.