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GOOSEBERRY SYB.UP
Is made
in
precisely the same manner as mul·
berry
syrup.
It is improved
by
adding one
pound of Morello cherries to every six pounds
of
gooseberries, before pressing out the
juice.
CURRA.i.'iT SYRUP.
Currants,
white
or red,
three
pounds;
rasp–
berries, one pound ; Morello cherries, without
the stones: one pound ; mash the
fruits
to~eth·
er, and let them stand
in
a warm place ior a
day ; then strain away the juice, and, to each
pint,
add
two pounds of sugar ; dissolve
in
the water
bath,
or over a gentle
:fire ;
when
cold, skim
it,
and cork down tightly.
·
QUINCE SYRUP. · ·
Grate
the'
quinces ;
paa
the
pulp through
a
sieve ;
strain,
and add a .
J>Ound
of sugar to
every
six
or eight ounces
or
juice ;
bOil ·
up,
and
strain ; remove the
syrup
from the
fire,
and,
when cold,
bottle
fi>r
uae. A table.spoon–
ful of
this
syrup
will
flavor a pint of water.
PINEAPPLE SYDUP•
To
he
made
with
the· expreseed
juice of
'West
Indian
pines
~
the same manner. '
APRICOT SYRUP
Ia
made with the juice of bruised
ripe
apricots,
in
the
sa.me proportions.