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WHAT
TO
DRINK
3$
pounds
of
loaf
sugar,
2
quarts
of
water.
Boil
together
for
five
minutes,
strain
and
bottle.
APRICOT
SYRUP
(CREOLE
RECIPE)
3
pints
of
apricot
juice,
i
quart
of
plain
syrup
(use
Creole
recipe
for
plain
syrup),
i
teaspoonful
of
extract
of
apricot.
Peel
and
stone
the
apricots,
cut
into
small
pieces,
mash
well,
cover
with
a
linen
cloth,
and
set
them
on
the
ice
in
a
stone
or
porcelain
jar
for
thirty-six
hours.
Then
strain
through
a
bag,
pressing
out
all
the
juice
possible.
Heat
the
plain
syrup
until
the
boiling
point
is
reached,
add
the
apricot
juice
and
boil
hard
for
five
minutes.
Take
from
the
fire
and
allow
to
become
nearly
cold
;
add
the
extract,
bottle
and
keep
in
a
cool
place.
APRICOT
SYRUP
i
pint
of
apricot
juice,
i
pound
of
sugar.
Peel
and
cut
into
pieces
as
many
apricots
as
one
wishes
to use,
put
into
a
porcelain
kettle
with
a
little
water
—
enough
to
barely
cover
the
bottom
of the
kettle;
crack
a
few
of the
apricot
stones
and add
to
the
fruit
and
water.
Boil
slowly
for
fifteen
minutes,
strain
through
a
flannel
bag.
To
each
pint
of
juice
use
one
pound
of
sugar,
return
to
the
kettle
and
boil
for
five
minutes.
Pour
into
hot
bottles
and
seal.
BLACKBERRY
SYRUP
(CREOLE
RECIPE)
3
pints
of
blackberry
juice,
i
quart
of
plain
syrup.
Look
the
blackberries
over
very
carefully,
wash,
stem