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WHAT
TO
DRINK
Wash,
stem
and
pit
the
cherries;
mash
them
and
place
on
ice
for
thirty-six
hours.
Press
the
juice
through
a
bag,
measure,
and
to
each
3
pints
of
juice
use
one
quart
of
plain
syrup.
Heat
the
syrup
to
the
boiling
point,
add
the
fruit
juice
and
boil
for
five
minutes.
Allow
to
become
nearly
cold,
bottle
and
seal.
Store
in
a
cool
place.
CHERRY
SYRUP
(NEW
ENGLAND
RECIPE)
1
pint
of
cherry
juice,
1
pound
of
sugar.
Wash,
stem
and
mash
enough
cherries
to
make
a
pint
of
juice,
using
a
porcelain
vessel
;
crush
a
few
pits
and
add
to
the
cherries
;
allow
the
fruit
to
stand
on
ice
for
twenty-four
hours.
Strain,
and
press
all
the
juice
possible
through
a
bag.
To
each
pint
of
juice,
add
one
pound
of
granulated
sugar,
bring
to
the
boiling
point
and
boil
for
five
minutes.
Skim,
if
necessary,
and
put
into
hot
bottles.
Seal
and
store.
CURRANT
SYRUP
1
pint
of
currant
juice,
1
pound
of
sugar.
Stem,
wash
and
mash
enough
currants
to
make
a
pint
of
juice.
Cover
and
stand
on
ice
for
twenty-four
hours.
Strain
through
a
bag,
squeezing
out
all
the
juice
possible.
To
each
pint
add
one
pound
of
granulated
sugar,
and
boil
for
five
minutes.
Skim,
if
necessary,
bottle
in
hot
bottles,
seal
and
store
in
a
cool
place.
GRAPE
SYRUP
(CREOLE
RECIPE)
1
quart
of
plain
syrup,
1
pint
of
grape
juice
(made
at
home),
1
pint
of
Catawba
grape
juice
(commercial).
Wash,
stem
and
seed
the
grapes
;
crush
and
set
on
ice
for