65 / 184
FRUIT
VINEGARS,
SHRUBS
AND
WATERS
65
Crush
the
currants
and
press
through
a
bag;
to
each
pint
of
juice
add
a
pound
of
granulated
sugar,
boil
five
minutes,
stir
constantly
while
cooling.
When
cool,
bottle
and
seal.
Use
a
teaspoonful
of
this
syrup
to
a
glass
of
iced
water.
RASPBERRY
SHRUB
Put
the
raspberries
in
a
porcelain
utensil
and
crush
with
a
wooden
spoon.
Cover
with
cider
vinegar
and
let
stand
over
night.
Strain
the
juice
through
a
jelly
bag,
add
three-
fourths
of
a
pound
of
sugar
for
every
pint
of
the
juice.
Heat
slowly
to
the
boiling
point,
skim,
allow
to
boil
five
minutes
and
then
bottle
while
hot.
Seal
the
corks
with
paraffin
or
sealing
wax.
FRUIT
WATERS
Fruit
waters
are
prepared
shortly
before
they
are
to
be
used,
are
not
bottled
and
stored
as
are
syrups.
So
it
is
necessary
to
make
these
waters
only
when
the
fruit
to
be
used
is
in
season.
CHERRY
WATER
2
pounds
of
cherries,
i
lemon,
£
pound
of
sugar.
Stone
the
cherries,
mash
the
pulp
well,
using
a
porcelain
vessel;
add
a
cupful
of
distilled
water
(or
rain
water
if
it
is
possible
to
obtain
it
fresh
and
clear),
and
the
juice
of
one
lemon.
Stir
well
and
allow
to
stand
for
two
hours.
W
r
ash
the
cherry
stones,
crush
and
add
to
the
cherry
pulp;
add
half
a
pound
of
granulated
sugar
and
allow
to
stand
for
another
hour.
Strain
this
mixture
and
filter,
using
a
jelly
bag.
Put
into
a
jar
and
set
on
the
ice
until
ready
for
use.
Fill
glasses
nearly
full
of
crushed
ice
and
fill
with
the
fruit
water.