The encyclopaedia of practical cookery

(2) Make a syrup with lib. of loaf sugar boiled to 30deg. (see Syrups), then mix with it the peels of four Lemons rubbed on pieces of lump sugar and scraped off, and l pint of strained Lemon-juice ; stir all well together, then pour it into bottles, cork them, wire down tightly, stand the bottles in a saucepan of cold water, and heat the water gradually ; after a few minutes’ boiling take the saucepan off the fire, leave the bottles till cold, then dip the nozzles in bottlewax. They should be kept in a reclining position till wanted. (3) Having selected the required quantity of sound new Lemons, grate off the peel, and mix with it an equal quantity of caster sugar ; squeeze and strain the juice from the Lemons, and to each pint of juice add 1 pint of water and the remainder of 3Mb. of sugar, that is, 3Mb. including that mixed with the rind ; pour all into a lined stewpan, and warm slowly until the sugar is dissolved, care being taken that the liquor does not boil. Strain the syrup, and it is then ready for use. For details respecting Culinary Processes, Utensils, Lemons — continued. (4) Squeeze the juice out of the requisite quantity of Lemons, strain it through a fine hair sieve, and let it stand until well settled. Afterwards remove the thin skin that will be found at the top, filter the juice into the pan, and mix in for every 1 \ pints 2lb. of coarsely-crushed loaf sugar and the grated yellow rind of half of the Lemons. Boil the whole gently until reduced to a syrup, then strain it and leave until cold. Bottle, and cork tightly. (5) Put 4Mb. of coarsely- crushed loaf sugar into a pan with a small quantity of water, and place it over the fire; when the sugar has dissolved, stir in 15 drops of essence of Lemons. Boil the syrup until quite clear, pour it into a bowl, and mix in l^oz. of citric acid in crystals. Stir the syrup until almost cold and the acid has dissolved, then pour it into bottles and cork them. When serving the syrup, allow 4 table-spoonful of it for every tumblerful of cold water. (6) Beat the white of an egg to a firm froth, then put it in a saucepan with 3lb. of caster sugar and 1qt. of water, stir well until the sugar has dissolved, place it over the fire until boiling, then skim the syrup and mix with it H breakfast cupfuls of Lemon-juice, and boil for half a minute longer. Take the syrup off the fire, leave until nearly cold, then strain it through a silk sieve or a cloth, and bottle. Cork the bottle tightly, and put the syrup by for use. (7) Put the finely-grated rinds of the required number of Lemons into a mortar with a little sugar and beat them well. Put the mixture into a sugar-boiler, with the juice of the Lemons squeezed and strained, and to each pint add an equal quantity of water and 3Mh. of sugar, minus that already used. Warm over the fire until the sugar has dissolved, then strain and bottle. (8) Rub in a mortar twenty-five drops of oil of Lemons with 10 drachms of citric acid and a little syrup ; pour in lgall. of syrup, less the quantity previously used, mix well, and bottle. (9) Put 6 drachms of tartaric acid and loz. of gum Arabic in pieces into a bowl with lgall. of simple syrup, and let them dissolve. Add a flavouring of 1 h fluid drachms of best oil of Lemons, and bottle ; or the flavouring may be made with saturated tincture of the peel in Cologne spirits.