The economical cook book

Put two pounds of fine white sugar into a presenring-kettle with a pint of cold spring water. When the sugar is all dissolved, set it over a moderate fire, beat half the white of an egg, and stir in before the sugar gets warm. When it boils, take off the scum, keep it boiling until no more scum rises and it b perfectly clear; just before you take it from the fire, put in the peel of a lemon out off very thin, then set it aside. When perfectly cold, take out the lemon-peel, and add for each pint of syrup a quarter of an ounce of citric acid, mix it by degrees into the syrup, and bottle for use. A tablespoonful of this in a pint of iced water makes a very agreeable drink. To a pint of the above clarified syrup add a glass of Curaçoa (before the lemon is put in it), and you have capillaire. * Raspberry Syrup. Put four pounds of loaf or sifted sugar into a preservingkettle with a quart of cold water, bring it to a boil, skim it, and add one pound of raspberries and the same of currants, boil gently fifteen or twenty minutes, strain through a sieve. When cold, bottle it and keep in a cool place. A few tablespoonfuls in a glass of ice-water makes a very pleasant drink. * Raspberry Vinegar. To two quarts of raspberries add one quart of good cider vinegar, let it stand twenty-four hours, strain off, and add two more quarts of berries; let it stand again twenty-four hours, strain off as before, and again add two more quarts of berries ; let it stand twenty-four hours, strain off, and then for every pint of juice ftdd a pound of white sugar, and boil half an hour; bottle and keep in a cool place. * Blackberry CordiaL Bruise and squeeze the berries through a thick cloth, and for two quarts of juice, add one pound of loaf sugar, half an ounce of nutmegs grated, a quarter of an ounce of cinnamon, and • quarter of an ounce of cloves and allspice mixed (being half a quarter of each). Boil all together for twenty minutes. When cold, add a pint of fourth-proof brandy and bottle. SzoellenI for diarrhoea. * Strawberry Syrup. Put the strawberries in an earthen pan, oover them with cold water, and mash them to a fine pulp with a potato-masher, then squeeze every bit of juice from them by straining them in a jelly-bag or thick cloth for the purpose. To every pint of juice add a pound of sifted sugar; put all together over the fire in a preserying-kettle, stir until the sugar is dissolyed, then boil for fifteen minutes, strain it, and when cold, bottle it and seal and keep in a cool place. A few tablespoonfuls in a glass of ice-water makes a pleasant drink. Pineapple may be prepared in the same way. Pare the fruit, take out the black specks, and slice and chop it before adding the water. * Eggnog. A quart of rich milk, six eggs beaten very light separately and then together, half a pint of Sherry wine and best French brandy mixed, and three heaping tablespoons of powdered sugar ; beat the eggs separately, then together, add the sugar, beat it well in, then add the wine and brandy and a little grated nutmeg, then stir in the milk. If not sweet enough, add more sugar. * A Cooling Drink. Pour three quarts of boiling water on an ounce of cream of tartar, stir in it the juice of a fresh lemon, and the peel cut off very thin strips without a particle of pulp, sweeten to your taste with powdered sugar, stir all well together, then let it stand until cold and clear ; pour off without disturbing the sediment at the bottom. A tumblerful iced is a pleasant and healthj beverage for a warm summer's day. PRESERVING AND CANNING FRUITS