Pick over and wash some nice ripe grapes, add a very little
water and cook as for jelly. When soft, strain through a jelly
bag, but do not squeeze the bag, as this would cloud the
liquid. To each pt strained juice add 1 cup sugar,✪ Harvest Punch boil 2 or 3
minutes, skim, bottle, cork, and seal while hot. When wanted
for use, mix with an equal amount of water. The sugar may
be omitted, if desired — many dyspeptics are ordered to drink
unsweetened grape juice. Must be sealed in air-tight jars. —
[K. A. D., N. D.
Syrups
Use only the best sugar and soft, filtered water, if possible,
as this will save the trouble of clarification, which is necessary
when inferior ingredients are used. Pour the water cold over
the sugar, and let it slowly melt. Boil by gentle heat, and
then keep simmering until it syrups. Buy the essence and
tincture from a reliable druggist.
To make plain syrup, add to 6 lbs sugar Vz gal water. Boil
until thoroughly dissolved and syrupy, and then filter.
To make clove syrup add to 1 lb plain syrup 30 drops
quintessence of cloves. Bottle and shake well before using.
To make orange syrup add to 1 lb plain syrup 2 ozs tincture
of orange peel. For pineapple syrup add to 1 gal plain
syrup % oz tartaric acid and 1 oz essence of pineapple. For
raspberry syrup add to 1 gal plain syrup % oz tincture of
tartaric acid and Vz oz essence of raspberry. For sarsaparilla
syrup, add to 1 gal plain syrup 10 drops oil of anise, 20 drops
oil of wintergreen, and 20 drops oil of sarsaparilla. To make
nectar add to 1 lb plain syrup 30 drops essence of nectar.
To make rose syrup allow for 1 lb fresh rose petals 1 qt
clear water and 4 lbs granulated sugar. Put water in porcelain-
202 FARM AND HOME COOK BOOK
lined kettle, bring to boiling point, add rose petals, cover,
take from fire, and stand away over night. Next morning
strain through a fine cloth, add the sugar, and boil until
sugar is entirely dissolved and "syrupy," Fill into clean
bottles, press in good, clean corks that have been soaking in
boiling water, to which a pinch of baking soda was added, and
dip the tops of bottles (cork and all) into melted wax or paraf-
fine. Keep in a cool place. Fine rose flavor for cakes, ice
creams, ices, icing, drinks, candies, etc. — [A. G., Mass.
Imitation Maple Syrup
Boil 1 doz clean corn cobs (red are best), from 1 to 2 hours,
in enough water to leave nearly 1 pt liquid, when done, then
strain, add 2 lbs brown sugar, and boil until as thick as
desired. This syrup has a fine flavor, very much like maple
syrup. — [Mrs. J. L. R., O.
Silver Drip Syrup
To 3 cups sugar add 1 cup water and i/^ teasp purifier, and
boil 15 minutes, then skim or strain. Nice to ser\e with warm
cakes. The purifier is made as follows: Mix and sift together
three times 1 teasp each flour, sugar, and powdered alum. This
mixture can be kept on hand and used as needed. — [Mrs. C.
H. Y., Mo.
Soda Syi'up
To 2 lbs sugar add 2 ozs tartaric acid and l^/^ qts boiling
water. Stir until the sugar is dissolved, and let cool, then
add 1 oz of any preferred flavoring, and the beaten v/hites of
3 eggs✪ Soda Syrup. Put 2 tablesp of this syrup in a glass half full cold
water, and stir in scant ^ teasp soda. — [Mrs. E. T., Vt.
Cherry Syrup ✪ Cherry Syrup
Page 135 · 4 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Pick over and wash some nice ripe grapes, add a very little
water and cook as for jelly. When soft, strain through a jelly
bag, but do not squeeze the bag, as this would cloud the
liquid. To each pt strained juice add 1 cup sugar, boil 2 or 3
minutes, skim, bottle, cork, and seal while hot. When wanted
for use, mix with an equal amount of water. The sugar may
be omitted, if desired — many dyspeptics are ordered to drink
unsweetened grape juice. Must be sealed in air-tight jars. —
[K. A. D., N. D.
Syrups
Use only the best sugar and soft, filtered water, if possible,
as this will save the trouble of clarification, which is necessary
when inferior ingredients are used. Pour the water cold over
the sugar, and let it slowly melt. Boil by gentle heat, and
then keep simmering until it syrups. Buy the essence and
tincture from a reliable druggist.
To make plain syrup, add to 6 lbs sugar Vz gal water. Boil
until thoroughly dissolved and syrupy, and then filter.
To make clove syrup add to 1 lb plain syrup 30 drops
quintessence of cloves. Bottle and shake well before using.
To make orange syrup add to 1 lb plain syrup 2 ozs tincture
of orange peel. For pineapple syrup add to 1 gal plain
syrup % oz tartaric acid and 1 oz essence of pineapple. For
raspberry syrup add to 1 gal plain syrup % oz tincture of
tartaric acid and Vz oz essence of raspberry. For sarsaparilla
syrup, add to 1 gal plain syrup 10 drops oil of anise, 20 drops
oil of wintergreen, and 20 drops oil of sarsaparilla. To make
nectar add to 1 lb plain syrup 30 drops essence of nectar.
To make rose syrup allow for 1 lb fresh rose petals 1 qt
clear water and 4 lbs granulated sugar. Put water in porcelain-
202 FARM AND HOME COOK BOOK
lined kettle, bring to boiling point, add rose petals, cover,
take from fire, and stand away over night. Next morning
strain through a fine cloth, add the sugar, and boil until
sugar is entirely dissolved and "syrupy," Fill into clean
bottles, press in good, clean corks that have been soaking in
boiling water, to which a pinch of baking soda was added, and
dip the tops of bottles (cork and all) into melted wax or paraf-
fine. Keep in a cool place. Fine rose flavor for cakes, ice
creams, ices, icing, drinks, candies, etc. — [A. G., Mass.
Imitation Maple Syrup
Boil 1 doz clean corn cobs (red are best), from 1 to 2 hours,
in enough water to leave nearly 1 pt liquid, when done, then
strain, add 2 lbs brown sugar, and boil until as thick as
desired. This syrup has a fine flavor, very much like maple
syrup. — [Mrs. J. L. R., O.
Silver Drip Syrup
To 3 cups sugar add 1 cup water and i/^ teasp purifier, and
boil 15 minutes, then skim or strain. Nice to ser\e with warm
cakes. The purifier is made as follows: Mix and sift together
three times 1 teasp each flour, sugar, and powdered alum. This
mixture can be kept on hand and used as needed. — [Mrs. C.
H. Y., Mo.
Soda Syi'up
To 2 lbs sugar add 2 ozs tartaric acid and l^/^ qts boiling
water. Stir until the sugar is dissolved, and let cool, then
add 1 oz of any preferred flavoring, and the beaten v/hites of
3 eggs. Put 2 tablesp of this syrup in a glass half full cold
water, and stir in scant ^ teasp soda. — [Mrs. E. T., Vt.
Cherry Syrup