Vegetarian cookery

Lemon Syrup may be prepared in the same way, allowing half a pint more of the clarified syrup to a pint of lemon-juice. No. 669. — Raspberry and Currant Syrup. To four quarts of water put eight pounds of broken sugar and two beaten whites of eggs, stirring it whilst cold till the sugar is nearly dissolved ; set it on the fire, and proceed as directed with Clarified Syrup (No. 662); when clear, add one quart of currant and one of raspberry-juice which has been pressed from ripe fruit and strained ; boil it briskly half an hour, taking off the scum quite clean ; when cold, put it in a stone jar, adding a very small bit of isinglass, about one eighth of an ounce, dissolved in a little of the syrup ; close it well, and let it remain undisturbed for three months, and then, if perfectly clear, bottle it. No. 670. — Vinegar Syrup. Dissolve three pounds and a half of sugar, well bruised, in two pints and a half of good vinegar ; boil it gently to form a syrup, skimming it till clear from any scum. A table-spoonful of this, or ginger syrup, is an agreeable addition to any of the milder syrups, when mixed with water. No. 671. — Lemonade. Pour a quart of boiling water on the rind of a lemon, pared very thin ; cover it, and when cold, add the juice of three lemons, and white sugar as required, and strain through muslin. A little cinnamon or ginger boiled in the water is an agreeable addition. No. 672. — Orange and Lemonade. Three China oranges, one large lemon, and three ounces of sugar. Rub off the rind of a lemon and some of the orange with the lumps of sugar ; put it in a jug with the juice of the fruit, strained; pour on a quart of boiling water, and when cold, strain through muslin. No. 673. — Portable Lemonade. One lemon and quarter of a pound of loaf sugar. Rub off the rind of the lemon with the sugar, broken in pieces; bruise the sugar; add the juice, strained ; put it into a jar ; and when wanted for use, dissolve a table-spoonful of it in a glass of water. If too sweet, a very small portion of citric acid may be added. It will keep a considerable time. A large table-spoonful of lemon syrup in a small tumbler of water, answers very well for lemonade. No. 674.— Apple Beverage. Boil five or six ripe juicy apples, each cut into several pieces, in two quarts of water, till quite soft ; strain through a sieve, and add sugar as required. No. 675.— Apple Beverage. Set two quarts of water on the fire, and when boiling, put in four quite ripe pippin apples, each cut in eight slices, without ] taring; boil till the apples are quite soft; pass the water through a sieve, pressing the apples gently against the sides of the sieve, but not rubbing them through ; add sufficient honey to make it a little sweet, and serve lukewarm. No. 676. — Baked Apple Beverage: Bake five or six good-sized, sharp, juicy apples ; put tlxem into a jug, and whilst hot, pour two quarts of boiling water over them, adding sugar, and gently stirring them ; cover till cold, and then strain it. No. 677. — Fig and Apple Beverage. Pour two quai’ts of boUing water on six fresh dry figs, cut open, and two apples, each cut into six or eight pieces ; boil the whole twenty minutes ; then poui- them into a basin to cool, and strain through a sieve. No. 678. — Orange Beverage.