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Syrups
SYRUP
FORMULAS
Apple
Syrup
Proceed
with
apples
as
for
pineapple
syrups.
Apricots
1.
—
Strain
and
rub
2
qt.
of
apricot
pulp
through
a
fine
hair
sieve
into
a
bright
and
clean
tinned
basin;
add
to
this
2
gal.
of
simple
syrup,
boiling
hot;
mix
well
and
add
a
little
dissolved
citric
acid;
1
stir
occasionally
until
it
becomes
perfectly
cold.
When
serving
it
add
a
little
plain
cream
or
ice
cream
to
each
glass
of
soda
drawn.
2.
—
Apricot
pulp
(bottled),
1
pt.;
solution
of
citric
acid,
1
oz.;
rock
candy
syrup,
3
pt.;
orange
flower
water
(best),
1 pt.
Two
ounces
to
14-ounce
glass;
crushed
ice
and
straws.
3.
—
Three
qt.
of
simple
syrup,
1
qt.
of
apricot
juice,
2
oz.
of
soda
foam,
J^
oz.
of
citric
acid
solution.
Color
orange.
Banana
1.
—
Oil of
banana,
2
drams;
tartaric
acid, 1
dram;
simple
syrup,
6
pt.
2.
—
Proceed
with
bananas
as
for
pineapple
syrups.
3.
—
Cut
the
fruit
in
slices
and
place
them
in
a
jar.
Sprinkle
with
sugar
and
cover
the
jar,
which
is
then
enveloped
in
straw
and
placed
in
cold
water
and
the
latter
is
heated
to
the
boiling
point.
The
jar
is
then
removed,
allowed
to
cool
and
the
juice
is
poured
into
bottles.
4.
—
Bananas,
2;
simple
syrup
(10
lb.
to
gal.),
2
pt.
Slice
the
bananas
and
bray
them
in
a
mortar
until
all
lumps
are
reduced,
and add
the
syrup
in
small
quantities,
mixing
thoroughly
after
each
addition.
Care
should
be
taken
to
employ
ripe
fruit
and
to
peel
it
thoroughly.
This
syrup
should
be
made
fresh
every
day.
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