TUTTI FRUTTI. — Take 1 tablespoon mashed strawberries, 1
peach, cut fine, 1 tablespoon pineapple, cut fine, the juice of ^ a
lemon, 1 tablespoon of sugar; mix well, strain through a jelly bag,
mix with pounded ice and jpour on water.
CIDER — To improve cider, strain it through flannel while new
and sweet, and put into each barrel ^ lb. white sugar, and suspend
a bag of raisins in it. If acidity appears in cider, add a little bak-
ing soda, which neutralizes the acid, but add it on the first appear-
ance of acidity. If cider turns black it is caused by the presence of
oxide of iron which turns dark on exposure to the air; adding a little
tartaric acid will usually correct it.
GINGER POP. — Infuse 8 oz. bruised root ginger in 5 gallons
boiling water; add 4 lbs. sugar, and 2 oz. cream of tartar, and 1 oz.
tartaric acid; when lukewarm, strain, add 1 quart yeast, and 1 bot-
tle lemon essence to flavor; let stand over night and bottle.
LEMON BEER Into 2 gallons of boiling water put 2 lbs. sugar,
the thin yellow peel of 2 lemons, and 1 oz. bruised ginger; when
lukewarm add -| pint yeast; let stand over night, or a little longer, to
ferment, and bottle.
MILK BEER. — Into 4 cups water put ^ cup of buttermilk and
3 tablespoons of sugar, and let it stand in a warm place 10 hours;
then pour from 1 vessel to another until smooth; bottle and let stand
a day. Serve ice cold.
570 SYRUPS
SPRUCE BEER. — Into 4 gallons of water put 3 lbs. sugar, ^ oz.
essence of spruce, a little zest of lemon, 1 oz. ginger, and ^ pint of
yeast; let stand 24 hours, and bottle.
SYRUPS.
Fruit syrups are made by adding enough sugar to fruit juices
to preserve them. Fine flavored fruit should be used, because syrup
of fine flavor cannot be made from fruit lacking flavor. Decayed fruit
also will affect the flavor of the syrup, and should not be used. If
fruit juice is allowed to stand 2 or 3 days until fermentation begins,
it will change the pectose it contains so that it will not jelly, and
jellying is not desired with fruit syrups. They should be made in
granite, porcelain or aluminum kettles, as the acids the fruit juices
contain will act on other metals and change and injure the color of
the syrups, while in metals like brass, tin, and copper they will also
develop poisonous compounds. If boiled hard, or heated too hot, it
will injure the flavor and color of the syrups. A double boiler is the
best to use to prevent this. Stir syrups with a wooden spoon.
Fruit syrups can be used when fruits are out of season, and they
not only make delicious drinks, but they can also be used for pud-
dings, water ices and ice creams. They are best kept in a dark, dry
and cool X3lace.
SIMPLE SYRUP.— Take 2 quarts water and
7 lbs. white sugar; heat gently until dissolved,
and strain
BARBERRY SYRUP.— Take good ripe bar-
berries, strip them, and put them in a porcelain
kettle with water enough to cover them; let them
simmer gently, but do not boil or burn them, and
when done squeeze out and strain the juice;
allow 1 quart sugar to 1 pint of juice and set the
pitcher holding them into a pan of boiling
water until the sugar is dissolved; then bottle it, ✪ Tutti Frutti
Page 424 · 9 recipe records on this page
Presented as published in 1902. 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
TUTTI FRUTTI. — Take 1 tablespoon mashed strawberries, 1 peach, cut fine, 1 tablespoon pineapple, cut fine, the juice of ^ a lemon, 1 tablespoon of sugar; mix well, strain through a jelly bag, mix with pounded ice and pour on water.
CIDER — To improve cider, strain it through flannel while new and sweet, and put into each barrel ^ lb. white sugar, and suspend a bag of raisins in it. If acidity appears in cider, add a little baking soda, which neutralizes the acid, but add it on the first appearance of acidity. If cider turns black it is caused by the presence of oxide of iron which turns dark on exposure to the air; adding a little tartaric acid will usually correct it.
GINGER POP. — Infuse 8 oz. bruised root ginger in 5 gallons boiling water; add 4 lbs. sugar, and 2 oz. cream of tartar, and 1 oz. tartaric acid; when lukewarm, strain, add 1 quart yeast, and 1 bottle lemon essence to flavor; let stand over night and bottle.
LEMON BEER.— Into 2 gallons of boiling water put 2 lbs. sugar,
the thin yellow peel of 2 lemons, and 1 oz. bruised ginger; when lukewarm add -| pint yeast; let stand over night, or a little longer, to ferment, and bottle.
MILK BEER. — Into 4 cups water put ^ cup of buttermilk and 3 tablespoons of sugar, and let it stand in a warm place 10 hours; then pour from 1 vessel to another until smooth; bottle and let stand a day. Serve ice cold.
SPRUCE BEER. — Into 4 gallons of water put 3 lbs. sugar, ^ oz. essence of spruce, a little zest of lemon, 1 oz. ginger, and ^ pint of yeast; let stand 24 hours, and bottle.
Fruit syrups are made by adding enough sugar to fruit juices to preserve them. Fine flavored fruit should be used, because syrup of fine flavor cannot be made from fruit lacking flavor. Decayed fruit also will affect the flavor of the syrup, and should not be used. If fruit juice is allowed to stand 2 or 3 days until fermentation begins, it will change the pectose it contains so that it will not jelly, and jellying is not desired with fruit syrups. They should be made in granite, porcelain or aluminum kettles, as the acids the fruit juices contain will act on other metals and change and injure the color of the syrups, while in metals like brass, tin, and copper they will also develop poisonous compounds. If boiled hard, or heated too hot, it will injure the flavor and color of the syrups. A double boiler is the best to use to prevent this. Stir syrups with a wooden spoon.
Fruit syrups can be used when fruits are out of season, and they not only make delicious drinks, but they can also be used for puddings, water ices and ice creams. They are best kept in a dark, dry and cool place.
SIMPLE SYRUP.— Take 2 quarts water and 7 lbs. white sugar; heat gently until dissolved, and strain
BARBERRY SYRUP.— Take good ripe barberries, strip them, and put them in a porcelain kettle with water enough to cover them; let them simmer gently, but do not boil or burn them, and when done squeeze out and strain the juice; allow 1 quart sugar to 1 pint of juice and set the pitcher holding them into a pan of boiling water until the sugar is dissolved; then bottle it,
Records on this page
Tutti FruttiGinger PopSarsaparilla SyrupLemon SyrupLemon BeerMilk BeerSpruce BeerSimple SyrupBarberry Syrup