1920 What to Drink E L Bertha

WHAT TO DRINK

72

Wash, stem and pit the cherries; mash them and place on ice for thirty-six hours. Press the juice through a bag, measure, and to each 3 pints of juice use one quart of plain syrup. Heat the syrup to the boiling point, add the fruit juice and boil for five minutes. Allow to become nearly cold, bottle and seal. Store in a cool place.

CHERRY SYRUP (NEW ENGLAND RECIPE)

1 pint of cherry juice,

pound of sugar.

1

Wash, stem and mash enough cherries to make a pint of juice, using a porcelain vessel ; crush a few pits and add to the cherries ; allow the fruit to stand on ice for twenty-four hours. Strain, and press all the juice possible through a bag. To each pint of juice, add one pound of granulated sugar, bring to the boiling point and boil for five minutes. Skim, if necessary, and put into hot bottles. Seal and store.

CURRANT SYRUP

1 pint of currant juice,

pound of sugar.

1

Stem, wash and mash enough currants to make a pint of juice. Cover and stand on ice for twenty-four hours. Strain through a bag, squeezing out all the juice possible. To each pint add one pound of granulated sugar, and boil for five minutes. Skim, if necessary, bottle in hot bottles, seal and store in a cool place.

GRAPE SYRUP (CREOLE RECIPE)

1 quart of plain syrup,

1 pint of grape juice (made at home), 1 pint of Catawba grape juice (commercial).

Wash, stem and seed the grapes ;

crush and set on ice for