Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1891-07-13
Summer Peverages.


The following recipes from the ColIl-
M Gentleman will be appreciated by all
)Ood hOusekeepers who are fortunate
lnOugh 10 see them:
LEMONADE.-The size of the lemons
md the taste Of individuals vary toe
much to make any exact rules possible,
)ut formula that suits the majority OF
aStes is twice the bulk of granulated
ugar that there is lemon juice, and
light times as much water. Boil the
)mOns, that the juice may be easily
Ktracted; press out the juice by hand
with lemOn-SQueezer; carefully re-
love every seed as they impart a bitter
svor, and stir the juice into the water,
} which the sugar was added before
Ae lemons were prepared. Iced water
, essential 20 good lemonade.
GRANGEADE-May be made in the
anne way as lemonade, or some people
refer the juice Of one lemon added to
hat of each three oranges.
LEMON SYRUP-Extract the juice
from a dozen good fresh lemons; re-
move the pulp from the skins and boil
{ few minutes in one pint Of water.
Strain this liquid with the juice through
Z cheeSe-clOth bag; add one pound OF
granulated sugar to each pint; boil
eight minutes. bottle and cork tightly,
or put in pint fruit jar. One or two
tablespOonfuls of this syrup added TO a
glass of water give an excellent lemon
AIDE. If preferred, half a teaSpOOnful
Of carbonate Of soda can be added to
three-fourths Of a glass OF water, and
two or three tableSpOOnfuls of syrup
make a fOaming glass.
STRAWBERRY SYRUP.-Place fresh,
ripe but no. overripe Strawberries in a
cheese-c.0th bag-which has been pre-
viously wrung ont of cold water-and
press out the juice; TO each quart add
one pint Of water and five pounds OF
granulated sugar. Place the agate or
porcelain-lined stewpan containing the
Juice into a pan OF boiling water and
set il on the fire. Stir thoroughly with
3 wooden or agate spoon until every
particle of sugar has been thoroughly
dissolved. Strain into pint fruit jars,
and fasten while hot.
CHERRY SYRUP.-RemOve the pits
from sour cherries, press out the juice,
and let 10 stand twenty-fOur hours In an
earthen bowl. Strain it through fan
mel bag-previously wet in cold water
add two pounds COT graduated sugar
to each pint OF Juice, place il on the
FIRE, as directed above, and be sure to
boil the water until every minute parti-
Gle OF sugar is dissolved. After it has
been removed from the fire and stood
half an hour, take the scum from the
surface and bottle.
RED RASPBERRY SYRUP.-Thorough-
" mash fresh berries in an earthen
bowl, and stand away until next day, OF
until fermentation commences. Then
strain through a flannel bag; allow two
mounds Of granulated sugar to each pint
OF strip, and proceed as for cherry
syrup.
ORANGE SYRUP.-Grate the yellow
rind from q dozen fresh oranges into an
earthenware bowl, turn over it one quart
of boiling water, and cover closely. Let
It stand five h1nrS, and then strain
through a flannel bag, previously wet In
hot water. Press the juice from the
oranges and add il to this liquid; to each
mint of this mixture add one pint of
water aud three pounds OF granulated
sugar. Place the Stew-pan containing
II into a pan of cold water; stir often
with a wooden or agate spoon, and when
the water bOilS and the sugar is thor
ourbly dissolved, strain and pour into
mint fruit Jars and faSten on the top i'm
med1ately.
SPICFD BLACKBERRY SYRUP.-Place
the fresh, well-ripened fruit into an
AGATE or porcelain-lined saucepan on the
hack of the range. Let them simmer a
short time, stirring often with wooden
sDoon; then strain through flannel
bag. previously wet. To each pint OF
tnice add one pound Of granulated sugar,
half an ounce each of cinnamon and
nntmeC. and q fourth OF an ounce OF
mace and cloves. Tie the spices IN a
niece of thin muslin; set the Stewpan IN
= larger pan Of water to prevent seoreh-
ing the syrup, and when the latter
comes 10 a boil remove the spices and
seal Immediately.
FRTrrr SvRUP.-To one pint OF the
irfce Of red raspberries or strawberries
add one and half pounds of graduated
sugar and bring to Doll: hemoVe
from the ire, and when cold add one
onpce OF tartar acid, bottle ana seal
AS5 two tableSpoonfuls of this to three
forrths of a glass OF water, stir IN one
+bird of a teaspoonful of bicarbonate OF
soda and drink quickly.
CIrRRANr AND RASPBERRY SyRUP'-A