What to drink

As many delightful drinks are made with either plain or fruit syrup as the foundation, I shall give a number of recipes for making these, leaving the housekeeper to decide which she prefers.

PLAIN SYRUP

The following recipe is one used by a man famous for his ability in mixing drinks:

Boil the sugar, water and egg white together until the sugar is thoroughly dissolved; filter through flannel, bottle and seal.

Note: When using a flannel bag, wring it out of very hot water before using, being sure that it is as dry as you can make it. In this way there will be very little loss of syrup.

PLAIN SYRUP No. 2

This recipe is also one used by a well-known mixer of drinks.

Put the sugar and water over the fire in an enameled kettle; allow it to boil slowly; stirring occasionally. Skim well, and strain into bottles and seal.

PLAIN SYRUP (CRÉOLE RECIPE)

Cook the sugar and water until the syrup snaps instantly if placed between the fingers and the fingers are immersed in cold water. Allow this to become somewhat cool, bottle and seal.

PLAIN SYRUP (OLD RECIPE)

The recipe reads: “To every large teacupful of water, add a pound of sugar.” It would seem wiser in this day to use one measuring cupful of water to each pound of granulated sugar, if one cares to use this recipe. For what one might consider a large cup someone else might think rather small.

The recipe directs that “as the sugar and water begins to heat, stir it often, and when it rises towards the top of the kettle, put in another cupful of water; repeating this process two or three times.” If the syrup is not clear, and a scum arises, we are told “to skim it carefully, and strain into bottles.”

PLAIN SYRUP (QUICKLY MADE)

Put the sugar in a porcelain kettle, add the stiffly beaten white of one egg, and the quart of water; stir until the sugar is thoroughly dissolved. Put over the fire and simmer for five minutes, skim, strain through a flannel bag, bottle and seal. It is always well to make a small quantity, for in that way one is assured that there will be no spoilage.

When using a flannel bag, be sure to wring it very dry from hot water, by so doing insuring the least loss of syrup.

GUM SYRUP

Sometimes one reads a recipe in which “gum” is used, and unless one is initiated one is not apt to know what is required.

Boil together for five minutes, strain and bottle.

APRICOT SYRUP (CRÉOLE RECIPE)

Peel and stone the apricots, cut into small pieces, mash well, cover with a linen cloth, and set them on the ice in a stone or porcelain jar for thirty-six hours. Then strain through a bag, pressing out all the juice possible. Heat the plain syrup until the boiling point is reached, add the apricot juice and boil hard for five minutes. Take from the fire and allow to become nearly cold; add the extract, bottle and keep in a cool place.

APRICOT SYRUP

Peel and cut into pieces as many apricots as one wishes to use, put into a porcelain kettle with a little water—enough to barely cover the bottom of the kettle; crack a few of the apricot stones and add to the fruit and water. Boil slowly for fifteen minutes, strain through a flannel bag. To each pint of juice use one pound of sugar, return to the kettle and boil for five minutes. Pour into hot bottles and seal.

BLACKBERRY SYRUP (CRÉOLE RECIPE)

Look the blackberries over very carefully, wash, stem and mash; cover carefully with a cloth and set on ice for thirty-six hours. Strain through a bag, pressing out all the juice possible. Heat the plain syrup to the boiling point and add the blackberry juice, boil for five minutes, remove from the fire and allow to become nearly cool; bottle and seal. Put in a cool place when storing.

BLACKBERRY SYRUP

Select perfectly ripe blackberries, wash, mash and put on the ice in a carefully covered jar for twenty-four hours. It is well to cover the berries with a linen cloth. At the end of that time, press through a bag, and to each pint of juice add one pound of granulated sugar, one ounce of cider vinegar, four whole cloves, an eighth teaspoonful of cinnamon and an eighth teaspoonful of mace. Bring to the boiling point and allow it to boil for five minutes, strain into hot bottles and seal. When cold, store in a cool place.

CHERRY SYRUP

Mash enough washed and stemmed cherries to make a pint of juice; let the mashed cherries stand on ice for twenty-four hours. Strain through a bag, add one pound of sugar to each pint of juice, boil five minutes, skim, if necessary and pour into hot bottles; seal and store in a cool place.

CHERRY SYRUP (CRÉOLE RECIPE)

Wash, stem and pit the cherries; mash them and place on ice for thirty-six hours. Press the juice through a bag, measure, and to each 3 pints of juice use one quart of plain syrup. Heat the syrup to the boiling point, add the fruit juice and boil for five minutes. Allow to become nearly cold, bottle and seal. Store in a cool place.

CHERRY SYRUP (NEW ENGLAND RECIPE)

Wash, stem and mash enough cherries to make a pint of juice, using a porcelain vessel; crush a few pits and add to the cherries; allow the fruit to stand on ice for twenty-four hours. Strain, and press all the juice possible through a bag. To each pint of juice, add one pound of granulated sugar, bring to the boiling point and boil for five minutes. Skim, if necessary, and put into hot bottles. Seal and store.

CURRANT SYRUP

Stem, wash and mash enough currants to make a pint of juice. Cover and stand on ice for twenty-four hours. Strain through a bag, squeezing out all the juice possible. To each pint add one pound of granulated sugar, and boil for five minutes. Skim, if necessary, bottle in hot bottles, seal and store in a cool place.

GRAPE SYRUP (CRÉOLE RECIPE)

Wash, stem and seed the grapes; crush and set on ice for thirty-six hours. Strain through a bag, add the Catawba juice, and add that to the plain syrup, which should have been brought to the boiling point. Mix and boil together for five minutes. Strain, and when nearly cold, bottle and store.

LEMON SYRUP

Boil the water and sugar together for ten minutes, add the lemon juice, continue boiling for another five minutes, strain into hot bottles and store.

ORANGE SYRUP

Bring the plain syrup to the boiling point, add the lemon and orange juice, continue to boil for five minutes. Strain into hot bottles and store in a cool place.

ORGEAT SYRUP (CRÉOLE RECIPE)

A very little of this syrup used in drinks where a mixture of fruits is used will be found most satisfactory.

Shell the almonds, and throw into cold water, allowing them to stand until the skin will come off readily. Mash them, using a mortar, if possible, or an earthen dish; continue to crush and mash, adding a few drops of water and a little of the zest of the lemon, until the mixture is pastelike. Moisten this paste with half of the soft water, and squeeze as much as possible through a firm bag. Return the paste to the dish and add the rest of the water, stir, put into the bag again and again press all through the bag that is possible.

Bring the plain syrup to the boiling point; remove from the fire, stir the almond milk in thoroughly, return to the fire and bring again to the boiling point, allowing it to boil for five minutes. When cool, add the orange flower water; stir well, being sure that it is well blended. Strain again, and place in bottles; seal and store. It is well, however, to watch this and shake the bottles once in a while, especially if the almond oil has risen to the top.

ORANGE FLOWER SYRUP

Put the sugar into a porcelain kettle with the orange flower water, stir until the sugar is dissolved, place on the fire and slowly bring to the boiling point. Remove from the fire, cool somewhat and bottle. Store in a cool place.

PEACH SYRUP

Peel the peaches by dropping them into boiling water for one minute, then the skin may be rubbed off, wasting none of the fruit at all. Cut the peaches in small pieces, crack a few peach stones and add to the fruit, placing all in a porcelain kettle; cover the bottom of the kettle with water and boil slowly for fifteen minutes, strain through a flannel bag, add one pound of sugar to each pint of juice and bring to the boiling point again, boil for five minutes; take from the fire, add the peach extract and bottle in hot bottles.

PINEAPPLE SYRUP

Peel the pineapple, remove the eyes, using a pineapple scissors if possible, for in that manner it is possible to remove all the eye with the least amount of trouble. Wind a towel around the pines, and grate the pineapple on a coarse grater. Be sure to hold the pineapple over a porcelain kettle or dish while working with it, so saving all the juice. Heat a quart of plain syrup until it begins to boil, add the pint of pineapple juice, and boil for five minutes; take from the fire and add the lemon juice. Bottle while hot, using hot bottles. Seal and store in a cool place.

RASPBERRY SYRUP

Pick all the stems from the berries and look them over very carefully as there are many little insects which like to hide in raspberries. Wash and mash thoroughly. Place on ice for twenty-four hours, strain through a bag and add one pound of sugar to each pint of juice. Bring this to the boiling point and boil for five minutes. Strain into hot bottles and seal. Keep in a cool place, preferably a dark one.

RASPBERRY AND CURRANT SYRUP

Remove the stems, and discard any imperfect berries, remove the stems and wash the currants; place in a bowl or porcelain kettle and mash thoroughly. Place on ice, closely covered with a fine cloth, for twenty-four hours. Strain through a bag and add one pound of granulated sugar to each pint of juice. Boil for five minutes and put in hot bottles. Seal the bottles and place in a cool dark place until ready to use.

STRAWBERRY SYRUP

Select ripe berries only, but be sure that they are not overripe. Hull them, put them in a bowl or porcelain kettle, mash well, cover with a cloth and place on ice for ten hours. Strain through a bag, pressing out all the juice possible. To each pint of juice add one pound of granulated sugar, put over a slow fire, stir constantly, and when the boiling point is reached, skim and bottle while hot. Use hot bottles, seal and store in a cool dark place.

LIME SYRUP

Extract the juice from the limes; bring the plain syrup to the boiling point, add the lime juice, continue to boil for five minutes longer. Strain into hot bottles and seal. Store where it is both dark and cool.

CHOCOLATE SYRUPS

If one would be able to serve cold chocolate drinks at home which will rival those offered at the soda fountains, one must learn how to make chocolate syrups and keep them bottled for an emergency.

CHOCOLATE SYRUP (FOR BOTTLING)

Heat the water until boiling, and use a little of it to moisten the cocoa, mixing it until smooth; add the sugar, and the rest of the water, stir carefully, being sure that the mixture is smooth, put over the fire and bring to the boiling point; boil for five minutes and pour into sterilized bottles. Seal and put away in a cool place.

CHOCOLATE SYRUP (FOR IMMEDIATE USE)

Mix the cocoa and sugar, stir in a little of the water, mixing well to be sure that the mixture is smooth; then add the rest of the water, stir well and boil for five minutes. Add a half teaspoonful of vanilla and put into a pint jar until needed for the refreshing drink.

Two tablespoonfuls to each glass is about the right proportion when ready to serve.

CHOCOLATE SYRUP (MADE FROM UNSWEETENED CHOCOLATE)

Because chocolate is somewhat richer than cocoa, many prefer it. The following recipe, easily made, will be found most satisfactory.

Grate the chocolate, add the sugar and then the hot water, mixing well. Bring to the boiling point, boil for ten minutes, and put in a cool place until serving time. A fruit jar is a most acceptable receptacle.

COFFEE SYRUP

Grind the coffee, add the cold water and boil for five minutes; strain and add the sugar; boil up again, strain a second time and bottle while hot.

COFFEE SYRUP No. 2

Use any coffee desired, although a mixture of Java and Mocha is recommended. Pulverize the coffee, pack it in the bag of a drip pot; pour the boiling water over it slowly, allow it to drip until the powdered coffee in the bag seems dry. Add the sugar, boil for five minutes and bottle while hot. Use hot bottles, and seal immediately.

CREAM SYRUP

Pour enough hot water over the sugar to melt it, add the milk, stir until the sugar is dissolved and add the cream; mix well and it is ready for use.

SARSAPARILLA SYRUP

Heat the plain syrup until the boiling point is reached, and stir in the essential oils. Bottle while hot.