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WHAT
TO
DRINK
Remove
the
stems,
and
discard
any
imperfect
berries,
remove
the
stems
and
wash
the
currants;
place
in
a
bowl
or
porcelain
kettle
and
mash
thoroughly.
Place
on
ice,
closely
covered
with
a
fine
cloth,
for
twenty-four
hours.
Strain
through
a
bag
and
add
one
pound
of
granulated
sugar
to
each
pint
of
juice.
Boil
for
five
minutes
and
put
in
hot
bottles.
Seal
the
bottles
and
place
in
a
cool
dark
place
until
ready
to
use.
STRAWBERRY
SYRUP
i
pint
of
strawberry
juice,
i
pound
of
sugar.
Select
ripe
berries
only,
but
be
sure
that
they
are
not
over-ripe.
Hull
them,
put
them
in
a
bowl
or
porcelain
kettle,
mash
well,
cover
with
a
cloth
and
place
on
ice
for
ten
hours.
Strain
through
a
bag,
pressing
out
all
the
juice
possible.
To
each
pint
of
juice
add
one
pound
of
gran-
ulated
sugar,
put
over a
slow
fire,
stir
constantly,
and
when
the
boiling
point
is
reached,
skim
and
bottle
while
hot.
Use
hot
bottles,
seal
and
store
in
a
cool
dark
place.
LIME
SYRUP
i
pint
of
lime
juice
(use
fresh
limes),
i
quart
of
plain
syrup.
Extract
the
juice
from
the limes;
bring
the
plain
syrup
to
the
boiling
point,
add
the
lime
juice,
continue
to
boil
for
five
minutes
longer.
Strain
into
hot
bottles
and
seal.
Store
where
it
is
both
dark
and
cool.
CHOCOLATE
SYRUPS
If
one
would
be
able
to
serve
cold
chocolate
drinks
at
home
which
will
rival
those
offered
at
the
soda
fountains,
one
must
learn
how
to
make
chocolate
syrups
and
keep
them
bottled
for
an
emergency.