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V
—
SYRUPS
—
FRUIT
AND
PLAIN
As many
delightful
drinks
are
made
with
either
plain
or
fruit
syrup
as
the
foundation,
I
shall
give
a
number
of
recipes
for
making
these,
leaving
the
housekeeper
to
decide
which
she
prefers.
PLAIN
SYRUP
The
following
recipe
is
one
used
by
a
man
famous
for
his
ability
in
mixing
drinks
6
J
pounds
of
loaf
sugar,
i
gallon
of
water,
1
egg
white.
Boil
the
sugar,
water
and
egg
white
together
until
the
sugar
is
thoroughly
dissolved;
filter
through
flannel,
bottle
and
seal.
Note
:
When
using
a
flannel
bag,
wring
it
out
of
very
hot
water
before
using,
being
sure
that
it
is
as
dry
as
you
can
make
it.
In
this
way
there
will
be
very
little
loss
of
syrup.
PLAIN
SYRUP
No.
2
ii
quarts
of
water,
2
pounds)
of
loaf
sugar.
This
recipe
is
also
one
used
by
a
well-known
mixer
of
drinks.
Put
the
sugar
and
water
over
the
fire
in
an
enameled
kettle
;
allow
it
to
boil
slowly
;
stirring
occasionally.
Skim
well,
and
strain into
bottles
and
seal.
PLAIN
SYRUP
(CREOLE
RECIPE)
2
pounds
of
sugar,
i£
pints
of
water.
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