Cassell's dictionary of cookery

Syrup of Apples (a German recipe). — Peel a dozen fine rennets, cut them into sKces as thin as possible, put them into a jar with a pound and a half of sugar and six spoonfuls of water; put the lid on, and place it in a bain-marie for two hours, keeping the water always boiling: be careful from time to time to move the jar, but do not take it out of the water, because by coming into the cold air it might crack. When it has boiled two hours let the fire go out, and leave the jar in the bain-marie till nearly cold. When the juice is almost cold, flavour it with lemon-juice, adding a spoonful of essence of lemon, a spoonful of essence of cinnamon, orange-flower water, or anything you please to flavour it with. If it is not quite clear, let it stand for two or three hours more, then pour it gently into bottles, taking great care not to disturb the sediment at the bottom. — A. von Kochhc'im. Syrup of Barberries.— Boil a quart of water, throw into it a pound of very ripe barberries picked from the stalks; after boiling up a few times let them infuse till the following day; then boil two pounds and a half of sugar to pearling; set the barberries again on the fire, and after boiling them up three or four times strain them ; add the juice to the sugar, and put the whole on the fire. Skim the preparation the whole time of boiling, which must be about twenty minutes. When done bottle it. This syrup seldom ferments. Syrup of Cowslips.— Upon every gallon of cowslip flowers with their white part cut off pour a quart of boiling water. Put the pan containing them over a very slow fire, where it must simmer gently during six hours. Let it stand till next day, then replace it over a good fire until it reaches the boiling point, but before ebullition commences remove it from the fire. Squeeze out the flowers as hard as you possibly can, and add the same quantity of fresh flowers. Make the preparation boil; but th i moment ebullition begins, replace it on the slow fire, and let it simmer again for six hours. SYR (954) SYR Again let it stand till next day, when having heated it as before, but without boiling, squeeze out the flowers while hot, and to every pint of the expressed juice add two pounds of sugar dissolved by standing the pan in boiling water. Now set it on the fire, and stir it until the scum rises; then remove it from the fire, and skim it; repeat this until no more scum rises. Let it now have a single boil, and run it through a jelly-bag. AVhen quite cold, bottle it in pint bottles. Syrup of Mulberries (a French recipe). — Gather and pick the fruit before it is quite ripe, that the juice may have a little acidity. Reduce to powder an equal weight of sugar, and place it together with the fruit in a preserving-pan; do not mash the fruit, or it will make the juice thick. Set the pan over a very moderate fire; the heat will soon burst the fruit, and by this means the juice will be quite clear. When the sugar is dissolved it will require a few boilings to make the syrup. Strain it through a horsehair sieve without pressing the fruit. The mulberries will remain in the sieve, and the syrup will not need to be clarified.