75 / 184
SYRUPS
—
FRUIT
AND
PLAIN
75
bag,
add
one
pound
of
sugar
to
each
pint
of
juice
and
bring
to
the
boiling
point
again,
boil
for
five
minutes;
take
from
the
fire,
add
the
peach
extract
and
bottle
in
hot
bottles.
PINEAPPLE
SYRUP
I
pint
of
pineapple
juice,
I
quart
of
plain
syrup,
$
cupful
of
lemon
juice.
Peel
the
pineapple,
remove
the
eyes,
using
a
pineapple
scissors
if
possible,
for
in
that
manner
it
is
possible
to
remove
all
the
eye
with
the
least
amount
of
trouble.
Wind
a
towel
around
the
pines,
and
grate
the
pineapple
on
a
coarse
grater.
Be
sure
to
hold
the
pineapple
over
a
porcelain
kettle
or
dish
while
working
with
it,
so
saving
all
the
juice.
Heat
a
quart
of
plain
syrup
until
it
begins
to
boil,
add
the
pint
of
pineapple
juice,
and
boil
for
five
minutes;
take
from
the
fire
and add
the
lemon
juice.
Bottle
while
hot,
using
hot
bottles.
Seal
and
store
in
a
cool
place.
RASPBERRY
SYRUP
i
pint
of
raspberry
juice,
i
pound
of
sugar.
Pick
all
the
stems
from
the
berries
and
look
them
over
very
carefully
as
there
are
many
little
insects
which
like
to
hide
in
raspberries.
Wash
and
mash
thoroughly.
Place
on
ice
for
twenty-four
hours,
strain
through
a
bag
and add
one
pound
of
sugar
to
each
pint
of
juice.
Bring
this
to
the
boiling
point
and
boil
for
five
minutes.
Strain
into
hot
bottles
and
seal.
Keep
in
a
cool
place,
preferably
a
dark
one.
RASPBERRY
AND
CURRANT
SYRUP
£
pint
of
raspberry
juice,
£
pint
of
currant
juice,
i
pound
of
sugar.