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HOJIE BREWED WINES, BEERS, MQITEURS, ETC.
15
There are different methods of ex-
tractins the juice from the fruit; some
times the fruit is heated, and at other
times it is left raw. Very little or no
water should be used, as It is better to
keep the juice as concentrated as pos
sible. The pulp left after extracting
the juice can either be made into jam
for immediate use or Into a fruit cheese
or butter.
The sugar may either be added to
the fruit or fruit juice in its natural
state or in the form of a syrup. Direc
tions for making this are given below.
Hot sterilized bottles should be used
for bottling the syrups and vinegars,
and these should be filled to about 1
inoh from the top. New corks should
then be inserted, prepared according
to directions given on another page.
Glass preserving jars with screw tops
can be used instead of bottles.
If the fruit syrup has to be kept
for a very long time it may be steriliz
ed as an extra precaution against mold.
Put in the corks rather loosely and
stand the bottles in a sterilizer or oth
er large vessel with warm water reach
ing to their necks. Heat this to 200
degrees P., and keep the water at this
temperature for 20 or 30 minutes. Then
lift out the bottles, cork them secure
ly, and dip the tops into melted wax.
Fruit syrups must be stored in a cool
and dry place, and must not be exposed
to too much light.
RECIPE FOR PliAIN SYRtJP.
To G lbs. cane sugar allow 2 ats.
water.
Put the sugar and water into an
enameled saucepan, and bring them to
the boil slowly, stirring occasionally.
Let the syrup boll 5 minutes, then
skim, strain, and bottle for use. Some
times the beaten white of egg is added
to the sugar and water to help to clear
the syrup, but with good sugar this is
scarcely necessary.
APRICOT SYRUP.
To 1 pt. apricot juice allow 1 lb.
sugar, 2 or 3 cloves, and a small piece
of cinnamon stick.
Peel and stone as many apricots as
one wishes to use.
Wash the fruit,
crack a few of the stones, and blanch
the kernels.
Put the fruit into an enameled sauce
pan with the kernels and spice, and
just enough water to prevent burning.
Bring slowly to the boil, boil for quar
ter hour, and then strain through a
jelly-bag. Measure the juice, add sug
ar in the right proportion, and boll
both together for 10 minutes. Strain
Into hot bottles, cork, and seal.
The apricot pulp left over may be
made into jam or apricot butter.
BLACKBERRY SYRTJP.
To 3 pts. blackberry juice allow 2
pts. plain syrup.
Look the berries over carefully, re
moving the stems, and wash them if
necessary. Then put them into a ves
sel and mash them down. If there is
not very much juice, a little boiling
water may be added, but not more than
half a teacupful to a pound of fruit.
Cover the vessel carefully with a fold
ed cloth and let the fruit stand In a
cool place or on ice for 2 days. Then
strain through a jelly-bag, and press
out as much juice as possible. Heat
the required amount of plain syrup to
boiling point, add the blackberry juice,'
and boil together for 5 minutes. Then
remove from the fire, and when the
syrup is cool pour It into bottles and
seal up.
Note.—A small quantity of spice may
be boiled with the syrup if desired, and
a little brandy added before bottling
will help to preserve it.
BLACK-CURRANT SYRUP.
To each pint of black-currant juice
allow 1 lb. preserving sugar.
Choose sound, ripe black currants,
remove the stems, and wash them. Put
the currants without too much drain
ing into a large jar along with the
sugar. Cover the jar, place it in a
saucepan of hot water, and boii for 2
hours.
Then strain through a jelly-
bag, and boil the syrup for 10 minutes.
A littie brandy may be added. Pour
into bottles and cork tightly.
CHERRY SYRUP.
To 1 pt. cherry juice allow 1 lb. cane
sugar.
Stem, wash, and mash the cherries.
Then strain through a jelly-bag or fine
sieve. Measure into an enameled sauce
pan and add sugar in the above pro
portion. Stir over the fire with a
wooden spoon until the sugar is dis
solved, then boil for 5 minutes. Skim
if necessary, pour into hot bottles, cork
and seal.
ANOTHER WAT.—^To 3 pts. cherry
juice allow 2 pts. plain syrup.
Stem the cherries, wash and stone
them. Then bruise them down, and let
them stand on ice or in a cool plac^
for 24 hours or longer. Crush also a
few of the stones and add them to the
pulp. Next day strain through a jelly-
bag or fine sieve. Bring the plain syrup
to boiling iioint in an enameled sauce
pan, add the cherry juice, and boii to
gether for 5 or 10 minutes. Skim if
necessary, leave until almost cold, then
bottle.
CRANBERRY SYRUP.
To 1% pts. cranberry juice allow 2
pts. plain syrup.