SODA WATER SYRUPS

Barberry SYRUP

Strip ripe barberries' add enough water to cover them, put them on the back part of the stove and let them simmer. Do not boil or burn them. When done strain out the juice and add twice as much sugar; then set the kettle into a dish of boiling water until the sugar is dissolved. Cool and bottle the syrup when cold, and keep in a cool place.

BLACKBERRY SYRUP

To a quart of blackberry juice add two cupfuls of white sugar, a teaspoonful each of nutmeg, cinnamon and allspice, and a half-tea-spoonful of cloves; boil for fifteen minutes; strain, cool and bottle.

CHERRY SYRUP

Take four pounds of choice ripe cherries, and pound them to a pulp; then add two cupfuls of water, set over a hot fire and boil fifteen minutes; take from fire and strain. To this add two pounds of sugar and boil for ten minutes; then cool and bottle it

CHOCOLATE SYRUP

Dissolve two ounces of Baker’s chocolate in two cupfuls of boiling water, then in this dissolve a half pound of granulated sugar. Bottle and keep in a cool place until ready for use.

COFFEE SYRUP

In a pint of boiling water put a cupful of mixed Mocha and Java coffee; let it stand until the water gets lukewarm; then strain, and to the extract add an equal amount of granulated sugar, and let it simmer over the fire until the sugar is dissolved; then bottle.

CREAM SYRUP

To a half pint of condensed milk add a half-cupful of water and two cupfuls of sugar. Set over a fire, heat to boiling and strain. Keep in a cool place. This syrup will last for about a week if kept in air­tight bottles.

CURRANT SYRUP

Pound and mash the currants; cover them and let them stand for three days to ferment; then strain, add sugar in the proportion of one pound to a half pint of juice; stand over a slow fire so that the sugar will dissolve slowly. As soon as the sugar is dissolved take from the fire and cool. When cold bottle and seal the bottles airtight.

GINGER SYRUP

Make a syrup by mixing three and a half pounds of white sugar and a quart of water; heat gently until the sugar is dissolved; then strain and cool. When cold add two fluid ounces of tincture of ginger, and then bottle.

GRAPE SYRUP

Proceed precisely as for currant syrup, using grapes instead of currants.

LEMON SYRUP

Boil for two minutes two pounds of white sugar and a pint of water; then squeeze the juice out of four lemons and add it together with a half ounce of tartaric acid; take from the fire and pour out to cool, adding a half-teaspoonful of essence of lemon. When cold bottle it.
 
MAPLE SYRUP

In a pint of water put two pounds of maple sugar; set over a slow fire and dissolve the sugar; then bottle.
 
NECTAR SYRUP

This is a mixture of three parts of Vanila Syrup with one part each of Lemon and Pineapple Syrups.

ORANGE SYRUP

Squeeze the juice out of fine ripe oranges and to each pint of juice add an equal amount of sugar. Boil slowly for ten minutes. Set to cool and when cold bottle it.

ORGEAT SYRUP

Mix together a half pint each of vanila and Cream Syrup; then stir in two minims of oil of bitter al­mond. Cool and bottle it.

PINEAPPLE SYRUP

Mash the pineapple and strain the juice; the make a syrup by dissolving three and a half pounds of white sugar in a quart of water; boil to the "soft ball" degree, and then add an equal amount of the pineapple juice and bring to a boil, skim, remove from the stove, cool and bottle.

RASPBERRY SYRUP

Mash the raspberries and let them stand four days to ferment; strain through a jelly bag. To a pint of this juice add two pounds of white sugar; put over a fire and slowly dissolve the sugar; then remove from the stove, let the syrup get cold, and bottle, and seal the bottles airtight.

ROSE SYRUP

In a pint of boiling water put a half- pound of rose leaves and let them stand twenty-four hours; then strain through a cheese cloth, and add two pounds of white sugar; heat over a slow fire until the sugar is dissolved; remove, cool and bottle.

SARSAPARILLA SYRUP

Boil an eighth of a pound of Spanish sarsaparilla in five pints of water; boil it down to two and a half pints. To this add two pounds of sugar and one and a half ounces of tartaric acid; bring to a boil and leave it boil for about
two minutes; then cool and bottle.

SHERBET SYRUP

This is a mixture of equal parts of Vanilla and Pineapple Syrups.

STRAWBERRY SYRUP

Mash and strain out the juice of large, ripe strawberries. To a pint of the juice add a pint of white sugar; bring to a boil, skim, remove it from the fire, cool and bottle when cold.

TOMATO SYRUP

Squeeze the juice out of ripe tomatoes and to each pint of juice add a half pound of sugar. Put over a slow fire and as soon as the sugar dissolves take it off, and bottle when cold.

VANILLA SYRUP

In a quart of plain syrup mix a fluid ounce of fluid extract of vanilla and a touch of citric acid; then bottle.

VIOLET SYRUP

From the stalks cut a half pound of violet leaves, pour a pint of boiling water over them and leave stand for twenty-four hours; then strain through a cheese cloth, and to the extract add two pounds of sugar; boil slowly until the sugar is dissolved, cool and when cold bottle.

WALNUT SYRUP

Shell and remove the skins of a half pound of walnuts, pound and mash the kernels, adding from time to time a drop of lemon juice to prevent the nuts from becoming oily. When thoroughly mashed squeeze through a cheese cloth; then take what pulp is left and pulverize it further, and squeeze it through the cloth. Repeat this operation until there is no pulp left. Next, take a half pint of condensed milk, add the same amount of water and three-quarters of a pound of sugar. Heat to the boiling point, stir in the walnuts, remove from the fire and cool and bottle.

WILD CHERRY SYRUP

Mash the cherries, stones and all, and to a pint of the juice add two pounds of granulated sugar; heat to the boiling point; then cool and bottle.

WINTERGREEN SYRUP

To a pint of plain syrup add seven drops of oil of wintergreen and a little burnt sugar to color it; then store in bottles.