Farm and home cook book and housekeeper's assistant

Melt 1 lb sugar with enough water to prevent burning, and boil till it spins a thread, then add the juice of 1 doz lemons, and the thin yellow rind of 3 or 4 lemons. Let the mixture heat thoroughly, but do not allow it to come to a boil. When cool, bottle and seal. Use 1 tablesp for each glass of lemonade. Candy or dry the rest of the lemon rinds. Nice for seasoning. — [Mrs. E. W. A., Minn. Lemonade and Orangeade Make a syrup by boiling together sugar and water, and when cool use this to sweeten. A very, very little of the thin yellow rind of the fruit may be cooked in the syrup. Allow juice of 1 lemon or orange for 1 glass water, (or both mixed — half and half) sweeten with the sugar syrup, chill with ice, and serve at once. — [A. G., Mass. Fruit Shrub To 1 qt mashed, ripe fruit add 1 qt water, 2 ozs tartaric acid, and let stand 24 hours, then strain, and to each pt liquid add 1 pt sugar. Stir until the sugar is dissolved, then put in bottles and let stand 2 days before corking and sealing. — [E. W. L., W. Va. Currant, Raspberry or Strawberry Shrub Pick and wash 6 qts of the fruit, put in a jar, cover with 3 pts good cider vinegar, let stand 10 hours, then bring to the scalding point, strain, and to each pt juice add 1 lb sugar and boil 15 minutes. Pour into bottles, cork tightly and seal. This is an excellent hot weather beverage. Use ½ cup syrup for 1 pt water. — [Mrs. E. M. H., Wis. Pineapple Shrub Pare 1 large, ripe pineapple, cut out the "eyes," chop fine, sweeten to taste, add 1 gal water, and let stand 3 days in a temperature of about 90 degrees, or until it begins to ferment. Bottle, cork tightly, and seal securely. Allow 2 tablesp of this shrub for 1 glass water. — [M. B., 111. Fruit Punch the juice of 1 doz oranges and V2 doz lemons, add 1 pineapple (fresh, grated, or canned), 2 ripe bananas, cut fine, and any other juicy fruit or berry in season. Add water and ice, and sweeten to taste. — [Mrs. F. S. T., Ct. Tea Punch To 1 qt cold tea (not strong), add the juice of 2 lemons and 1 orange, 2 scant cups sugar, and 1 pt seltzer or soda water. Cool with ice. A few raspberries, strawberries or chips of pineapple may be added, if liked. — [Mrs. D. W. B., N. Y. Harvest Punch On very hot days, when the harvest hands are working in the field, and the water jug is sent in to be replenished, mix with the water, ⅜ cup each sugar and cider vinegar and 1 level tablesp ginger. The harvesters will surely appreciate this. — [No Name. Blackberry and Blueberry Cordials Simmer blackberries with a very little water until they are soft, then strain, and to each pt juice add 1 lb sugar, ½ oz GRAPE JUICE AND SYRUPS 201 cinnamon, scant i/4 oz mace, and 2 teasp extracts of cloves. Boil 15 to 20 minutes, stirring often, then cool, bottle, cork and seal. — [Mrs. F. S. T., Ct. To 2 qts blueberries add 2 cups sugar, 1 cup water, and boil 10 minutes, then strain, and when cold, bottle, cork and seal. — IMrs. L. S., Minn. To Keep Cider Make the cider of nice, sound apples, and while still fresh, strain, and heat, skimming the scum as it rises, but do not boil. Fill the hot cider into glass fruit jars, and seal air tight. This will come in handy in summer time for the harvest hands. — [No Name. Canned Grape Juice