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SYRUPS
—
FRUIT
AND
PLAIN
69
Cook
the
sugar
and
water
until
the
syrup
snaps
instantly
if
placed
between
the
fingers
and
the
fingers
are
immersed
in
cold
water.
Allow
this
to
become
somewhat
cool,
bottle
and
seal.
PLAIN
SYRUP
(OLD
RECIPE)
The
recipe
reads
:
"
To
every
large
teacupf
ul
of
water,
add
a
pound
of
sugar."
It
would
seem
wiser
in
this
day
to
use
one
measuring
cupful
of
water
to
each
pound
of
granulated
sugar,
if
one
cares
to
use
this
recipe.
For what
one
might
consider
a
large
cup
someone
else
might
think
rather
small.
The
recipe
directs
that
il
as
the
sugar
and
water
begins
to
heat,
stir
it
often,
and
when
it
rises
towards
the
top
of
the
kettle,
put
in
another
cupful
of
water;
repeating
this
process
two
or
three
times."
If
the
syrup
is
not
clear,
and
a
scum
arises,
we
are
told
"
to
skim
it
carefully,
and
strain
into
bottles."
PLAIN
SYRUP
(QUICKLY
MADE)
4
pounds
of
granulated
sugar,
I
quart
of
cold
water,
I
egg
white.
Put
the
sugar
in
a
porcelain
kettle,
add
the
stiffly
beaten
white
of
one egg
y
and
the
quart
of
water;
stir
until
the
sugar
is
thoroughly
dissolved.
Put
over
the
fire
and
simmer
for
five
minutes,
skim,
strain
through
a
flannel
bag,
bottle
and
seal.
It
is
always
well
to
make
a
small
quantity,
for
in
that
way
one
is
assured
that
there
will
be
no
spoilage.
When
using
a
flannel
bag,
be
sure
to
wring
it
very
dry
from
hot
water,
by
so
doing
insuring
the
least
loss
of
syrup.
GUM
SYRUP
Sometimes
one
reads
a
recipe
in
which
"
gum
"
is
used,
and
unless
one
is
initiated
one
is
not
apt
to
know
what
is
required.