1920 What to Drink E L Bertha

— FRUIT AND PLAIN

SYRUPS

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thirty-six hours. Strain through a bag, add the Catawba juice, and add that to the plain syrup, which should have been brought to the boiling point. Mix and boil together for five minutes. Strain, and when nearly cold, bottle and store. LEMON SYRUP

4 pounds of sugar, i quart of water, 2 cupfuls of lemon juice.

Boil the water and sugar together for ten minutes, add the lemon juice, continue boiling for another five minutes, strain into hot bottles and store.

ORANGE SYRUP

i pint of orange juice, i cupful of lemon juice, i quart of plain syrup (see recipe).

Bring the plain syrup to the boiling point, add the lemon and orange juice, continue to boil for five minutes. Strain into hot bottles and store in a cool place. ORGEAT SYRUP (CREOLE RECIPE) A very little of this syrup used in drinks where a mixture of fruits is used will be found most satisfactory.

i pound of sweet almonds, 4 ounces of bitter almonds, 2 pounds of granulated sugar, i quart of soft water (distilled, if preferred), i lemon, 2 ounces of orange flower water.

Shell the almonds, and throw into cold water, allowing them to stand until the skin will come off readily. Mash them, using a mortar, if possible, or an earthen dish; con-