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HOSIE EKEWED WINES, BEERS, IJQTJEIJRS, ETC.
Wash and mash the cranberries and
put them Into a jar. Cover the jar,
place it In a saucepan of hot water,,
and boll for at least 2 hours, being
careful to keep plenty of water round
the jar. Then strain through a fine
hair sieve or jelly-bag and leave to
drip. Heat the syrup until it boilsj
add the cranberry juice, and boil both
together for 5 minutes. Skim if neces
sary, pour into hot bottles, and cork
and seal carefully.
DAMSON SYRUP.
To 1 pt. damson juice allow 1 lb. cane
sugar.
Use sound, ripe damsons and wash
them carefully, removing any stalks.
Put them into a jar with a very little
water. Stand this in a saucenan of
hot water and boll until the juice flows
freely.
Then strain through a hair
sieve or jeily-cloth and leave to drip.
Now measure the juice, and boil it with
the sugar for 10 minutes. Skim and
pour into hot bottles. Cork and seal,
and keep in a cool place.
GINGER SYRUP.
To 1 qt. water allow 14 lb. whole
ginger and 1 small lemon, and to 1 pt.
liquid allow 1 lb. sugar.
Bruise the ginger and put it into a
saucepan with the water, and add the
thinly peeled rind of a small lemon.
Boil gently about half hour or until
well flavored with the ginger. Then
strain, measure, add the sugar and
lemon juice, and boil again for 10
minutes, carefully removing any scum
that may rise. Strain and bottle when
cold, sealing the bottles well.
UEMON SYRUP.
To 1 pt. lemon juice allow the grated
rind of 4 lemons, 3 lbs. granulated
sugar, the white of 1 egg, and 1 pt.
water.
Wash and wipe the lemons, grate off
the required amount of rind, and rub it
into the sugar. Put the sugar into an
enameled pan, add the white of egg,
beaten to a stiff froth, and the water.
Stir over the fire until the sugar is dis
solved, then boil for 10 or 15 minutes.
Skim until clear, strain in the lemon
juice, cover, and boil 5 or 10 minutes
longer. Strain into clean, hot bottles,
cork tightly, and dip tops in sealing
wax. Store in a cool place and this
syrup v/ili keep well.
another WAT.—Four lbs. preserv
ing sugar, 2 oz. citric acid, 1 qt. boiling
water, 6 or 8 lemons, according to size.
Put the sugar into a large jug, add
the cltrio acid, the thinly peeled rind
of half the lemons, and all the lemon
juice. Pour on the boiling water, mix
well and cover closely. Place the jug
in a deep tin with boiling water roun^
it, and keep it hot on the side of the
stove for several hours, stirring occa
sionally. Then strain through muslin,
leave to cool, bottle, and cork down.
When required, put a little of the lem
on syrup into a tumbler, and add plain
or sodawater to taste.
LIME SYRUP.
To 1 pt. lime juice allow 2 pts. plain
syrup.
Use fresh limes, cut them in two, ex
tract and strain the juice. Put the
plain syrup into an enameled saucepan,
bring it to the boil, and add the lime
juice. Boil both together for 5 or 10
minutes longer. Then strain through
muslin, pour into hot bottles, and cork
•securely.
Keep in a dark and cool
place.
ORANGE SYRUP.
To 1 pt. orange juice allow 1 gill
lemon juice, the grated rind of 3
oranges and 1 lemon, and 1 qt. plain
syrup.
First wipe the fruit and grate off
the required amount of rind. Put this
into a jar or basin with the orange
and lemon juice, and leave for 24
hours.
Bring the plain syrup to boiling
point in an enameled saucepan, strain
in the fruit juice, and boil again for 5
or 10 minutes. Strain into hot bottles,
cork well, and keep in a cool place.
One or 2 bitter oranges may be used
along with the sweet, if the flavor Is
liked.
PEACH SYRUP.
Make in the same way as apricot
syrup, using peaches instead of apri
cots.
PINEAPPLE SYRUP.
To 1 pt. pineapple juice allow 1 pt.
plain syrup, % gill lemon juice, and
% glass rum.
Peel 1 or 2 pineapples, remove the
eyes, and grate them on a coarse grat
er.
Strain the juice carefully and
measure. Put the required amount of
plain syrup into a saucepan, and heat
it until it begins to boil. Add the pine
apple juice and boil 5 minutes longer.
Then add the lemon juice and rum,
strain into hot bottles, and cork and
seal at once.
POMEGRANATE SYRUP.
To 1% pts. pomegranate juice allow
1 pt. plain syrup.
Choose ripe pomegranates, take out
the pulp, and press it through a sieve.
Put this into a jar, cover It over, and
leave it in a cool place for 2 days. Then
filter it or strain through muslin. Heat
the plain syrup to boiling point, add