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SYRUPS
SIMPLE SYRUP
Simple syrup is made by dissolving granulated sugar to
the consistency of syrup as follows, 12 pounds of granu–
lated sugar to one gallon water, place sugar in clean pot
with water, heat to boiling point, skim off impurities
should any rise to the surface. When cool strain and pour
into your containers or crock.
When sugar and water is on the stove to cook, stir until
the sugar is dissolved. In order to avoid granulation of
sugar keep side of kettle free from grains or crystals that
have a tendency to form there. This may be done with a
rag squeezed out in cold water. If it does granulate
it
may be reboiled after adding more water (although this
makes poor syrup). Do not jar kettle when pouring out
or partial granulation may result.
FRUITS AND JUICES
2 pints any fruit juice to 1 gallon of syrup, but don't
put all in
at
once, put
~2
then balance till thickness of
syrup is desired. Be sure teaspoon baking soda also 2
teaspoon vinegar is in simple syrup when made.
Mix
vinegar and soda good, then strain all through sieve.
MARASCHINO SYRUP
Strain the juice of a large sweet orange and pour it
with a wine-glassful of water onT three ounces of sugar,
boil it to a rather stiff bright syrup and then skim, add a
quarter of _an ounce of bleached bitter almonds and a small
quantity of lemon .rind, or the peel of a quarter of lemon
may be rubbed off on lumps of sugar. When clear and
thick strain and mix with a wineglassful of maraschino
stirred into it. Maraschino is stilled from the juice of
the Marasco cherry and flavored with broken kernels.
Note:-Ifdesired alcoholic add one jigger pure alcohol, and
mix good.
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