The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-08-16
DOMEsTTO,

1
in quality from Palermo, IN Sicily.
Choose those having thin, smooth
skin, large and solid, in preference to
thick, rough-skinned ones, which are
almost sure to prove sponRy and dry.
Select from those that have never been
unwrapped, wash them lightly in cold
water, wipe dry, wrap in clean, soft
paper and keep in a cool, dry place.
This treatment removes any stale flavor
communicated by decaying fruit or the
odor of the box. The best oranges for
this purpose arc those from Jamaica.
and next tho Floridas, Buy them, like
the lemons, in their original Wrappers;
| wash and repaok in like manner.
The materials and proportions for tho
syrup arc follows. . Three pints lemon
juice, one pint orange juice and six
pounds granulated sugar. This will
| require about three dozen lemons and
half dozen oranges, all of large size.
With fine CRATER rub of the thin yel-
low rind of the fruit, but mono of the
| white; the lemons and oranges separ-
ately. OF course. Mix the gratings we'll
with four times their weight OF pulver-
lied white sugar and put into bottles,
| which keep corked when not in use.
You have two excellent, pure, ever.
ready flavorings for cakes, pies, pud-
dings, blanc manages, ices, and whatever
else you like.
Now pare off the white rind, scraping
it clean down to the pulp. Gut the
fruit in half, pick out all the seeds.
squeeze out the juice with q wooden
sqIeezer and strain it rs fine as possible
through flannel jelly-bag. Measure
it, add to each quart of the mixed Juices
three pounds Of sugar; stir it until 1t is
perfectly clear sirup. pour into vide
mouthed bottles or Jars, briplful, and
keep in dark, cool place until they
are clear and free from specks; careful
ly remove the SCUM, cover tightly and
keep in cool cellar or in all lce.chest.
Thus made the sirup will retain it's
freshness for any length of time. The
above recipe should yield about four
quarts, or sufficient for sixty glasses OF
very rich sherbet. 1t may be mixed
either with lce-water, rs cooling drink,
or with hot water as night Cap. Made
IN the large way the last trial by the
writer was as follows: One box lemons.
800 large and fine; 80 oranges; yield,
IL quarts lemon juice; yield, quarts
orange juice; add 48 pounds of sugar;
product, 30 quarts sirup. 1t is always
welcome ana popular ut ladies' Fairs,
especially when served by pretty Re
becca ut the Well, in turban and flow
ing robes, with rockery, ferns aud q
never-failing bowl of the sherbet at her
side. II you desire to give it au Orien.
tai, Arabian Nights haver, add to each
quart teaspoontul OF rose water or
orange flower water, to your taste.
All this may seem q needless amount
OF labor, but 1t IL amply repaid by the
superior yield and quality Of the syrup.
The seeds are bitter, and if nh = are
crushed i'll the squoezer, or remain n
short tlme in the juice, they impart
their flavor to 1T. 50 of tho peel; If the
!rut is pressed without removing it the
juice ID embittered Ky 1t, moreover, it
n0sorbs portion OF tho juice aud SO
causes waste. Lastly, the oil of tho
rlhd, or zest, tends to cause fermcnta.
ton III the syrup and prevents It's keep
ing. When made for immediate use n
small portion OF the zest may be mixed
III, put not when intended for long
keeping.
A pleasant mixed beverage is made
by adding to tho sirnp an equal portion
OF raspberry sherbcrt five quarts scar
lot raspberrics, two quarts wine-vinegar
and eight pounds granulated sugar.
Gently mash the berries, put them into
a porcelaln-lined kettle, add the vinegar
and stir three times day for week.
keeping the kettle we'll covered mean.
while. Strain through close flannel
cloth. Mix one pound of +! Q sugar
with the seed pulp, work 1t well and
strain. Put all the syrup together into
the Kettle, add the rest of the sugar,
boil and skim till the scum no longer
forms, then bottle while still hot, and
seal. 1t IL diluted with cold water and
drunk like the lemon sherbet.
dellclous sauce Tor waflles, mutlin "a
and all kinds of hot pancakes is the
lemon butter Ono pound puivcrzed
sugar, one-tonrth pound butter, SIX
yelks OF egg, we'll beaten; four whites
OF egg, whipped to stll1 troth; three
lemons, the juice; two lemons, the
rind thlnly grated. Melt the butter and
rub 1t with the sugar to smooth cream.
MIX the whites and yclks with the Juice
OF tho three lemons and the grated rind
OF TWO OF them. and beat to smooth
paste; then mix the whole, put it into
an enamellcd saucepan and boil twenty
minutes, stirring we'll to prevent scorch-
ing. Pour into jelly umb!crs and keep
| tAShtJ ''OfClCll.
Orange butter is made in like manner
IIIERE Is no moro wholesome. refresh.
ing and grateful beverage for family use
or AZ al Offering to n friendly visitor
than wellmade glass of lemonade. As
commonly y a hastily prepared it is
often pungent, overtnrt, and leaves n
dry powGery taste upon the toneuo
Besides, one has not always tho rendy
fruit at hand when wanted. a little
forethonght and labor at the proper
season, and n faithful observance of the
following directions, will enable one to
have delicious beverage ready to serve
the whole year round. The midwinter
months are the period of the greatest
abundance, cheapest and high quality
OF most tropical fruits. 1t has long
been the practice in my family to make
mp at that season a whole box of lemons.
with the requisite number of oranges,
into syrup; and 80 we have n full twelve
month supply for household use, MS
we'll as for visitors, and to send to lnya-
lid friends and noi2hbors. We call it
by the name it beers IN Italy and the
Orient, where it is common family