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APPENDIX.
435. Grape Syrup.
1^ pint of wiiter.
i do. sherry.
\lb. of elder flowers.
3 lbs. ofsugai".
Made the same way as violet syrup (see No.434).
486. Raspberry Vinegar Syrup.
3D lbs. ofsugar.
1 pint ofrasjiberry juice.
2 pints of vinegar.
As in making raspberry syrup (see No.422) white or
red fruit may be used. White raspberries, however,re
quire the best loaf siigar and white wine vinegar, so as not
to discolor the syrup.
Cle.anthe raspberries; mash them
in a pan, and put in a warm place, for a day or two, until
they ferment; strain them,and pour in the vinegar; strain
again;add the sugar, and boil to the "pearl"(see No.13).
Another plan is to take whole raspberries(say 2 lbs.,li pint
of vinegar, and 2 lbs. of sugar), and put them in the vine
gar, and stand the jar, well-covered,in a shady place for
10 days. At the expiration ofthis time filter the mixture;
, add the sugar,and place the jar in a pan ofhot water,and
boil gently. This mode preserves the finest qualities of
the fruit, which are not partially lost by boiling, as in the
previous method.
437. Coffee Syrup.
1 pint of cofiee.
2 pints ofsyrup.
Make a strong decoction of Mocha cofiee, very clear, to
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