1920 What to Drink E L Bertha

76 WHAT TO DRINK Remove the stems, and discard any imperfect berries, remove the stems and wash the currants; place in a bowl or porcelain kettle and mash thoroughly. Place on ice, closely covered with a fine cloth, for twenty-four hours. Strain through a bag and add one pound of granulated sugar to each pint of juice. Boil for five minutes and put in hot bottles. Seal the bottles and place in a cool dark place until ready to use.

STRAWBERRY SYRUP

i pint of strawberry juice,

pound of sugar.

i

Select ripe berries only, but be sure that they are not over-ripe. Hull them, put them in a bowl or porcelain kettle, mash well, cover with a cloth and place on ice for ten hours. Strain through a bag, pressing out all the juice possible. To each pint of juice add one pound of gran- ulated sugar, put over a slow fire, stir constantly, and when the boiling point is reached, skim and bottle while hot. Use hot bottles, seal and store in a cool dark place.

LIME SYRUP

i pint of lime juice (use fresh limes), i quart of plain syrup.

Extract the juice from the limes; bring the plain syrup to the boiling point, add the lime juice, continue to boil for five minutes longer. Strain into hot bottles and seal. Store where it is both dark and cool. CHOCOLATE SYRUPS If one would be able to serve cold chocolate drinks at home which will rival those offered at the soda fountains, one must learn how to make chocolate syrups and keep them bottled for an emergency.