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SYRUPS
—
FRUIT
AND
PLAIN
.78
thirty-six
hours.
Strain
through
a
bag,
add
the
Catawba
juice,
and add
that
to
the
plain
syrup,
which
should
have
been
brought
to
the
boiling
point.
Mix
and
boil
together
for
five
minutes.
Strain,
and
when
nearly
cold,
bottle
and
store.
LEMON
SYRUP
4 pounds
of
sugar,
i
quart
of
water,
2
cupfuls
of
lemon
juice.
Boil
the
water
and
sugar
together
for
ten
minutes,
add
the
lemon
juice,
continue
boiling
for
another
five
minutes,
strain
into
hot
bottles
and
store.
ORANGE
SYRUP
i
pint
of
orange
juice,
i
cupful
of
lemon
juice,
i
quart
of
plain
syrup
(see
recipe).
Bring
the
plain
syrup
to
the
boiling
point,
add
the
lemon
and
orange
juice,
continue
to boil
for
five
minutes.
Strain
into
hot
bottles
and
store
in
a
cool
place.
ORGEAT
SYRUP
(CREOLE
RECIPE)
A
very
little
of
this
syrup
used
in
drinks
where
a
mixture
of
fruits
is
used
will
be
found
most
satisfactory.
i
pound
of
sweet
almonds,
4
ounces
of
bitter
almonds,
2
pounds
of
granulated
sugar,
i
quart
of
soft
water
(distilled,
if
preferred),
i
lemon,
2
ounces
of
orange
flower
water.
Shell
the
almonds,
and
throw
into
cold
water,
allowing
them
to
stand
until
the
skin
will
come
off
readily.
Mash
them,
using
a mortar,
if
possible,
or
an
earthen
dish;
con-