The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1893-08-02
FRUIT sYRUPS.

FRUIT SYRUPs. tl
A store of fruit syrups is delight
full addition to the preserve closet
and surplus fruit can be used in no
better way. G
Remove the hull from strawberries
and pick over, without washing, #
the berries are free from sand or grit,
half dozen quarts Of ripe berries.
Put them into q double boiler or 9.
large stone jar. stood within pan of
boiling water, add half their bulk Of
sugar, that is, one pint for each quart,
and heat slowly for On hour or longer
until the berries are soft, Put into 9
jelly bag and leave them for two hours
or more until the juice has completely
drained out. They must not be
squeezed. Put this juice into q sauce
pan, heat it to 200 degrees Fahrenheit
and keep it at this temperature for one,
hour. It is best to use thermometer,
but if this is not at hand heat the juice
until it stesms, but do not allow it to
boil, as this destroys the favor. It can
then be bottled and sealed for future,
use, and will keep indefinitely. tits
important that it should remain at
the above temperature for an hour, In
order to complete the process Of steril.-
ization. (. m
Grape syrup may be made in the
same manner, and furnishes = most
heslthful and acceptable drink for
well and sick. s.5
Currants will require three-fourths
of the bulk of sugsr. Raspberries,
blackberries, peaches and apricot sy-4
rup are all made in the same way as the
strawberry syrup.
To use, dilute the juice with cold
water, or soda water, in the propor-
tion of one-half juice to one OF water,
although these proportions may be
varied. .-Americsn Agriculturist.
WARM WEATHER p1sHKs FOB LuNcHE N.
Galantine of Breast of Veal-Bone q
breast of young veal spread out fat
over, board; trim the meat at the
ends for an inch OF two, so that the
skin will hang over; take the scraps
of meat, a quarter of pound of veal
outlet, and slice of unsmoked fat
pork, chop fine and season with salt
pepper,a q little minced thyme and pars-
ley, with a dash of spice. Mix with
half q pint of chopped beef tongue
(cold boiled), and half a dozen olives.
Form this dressing in mass, roll tho
veal around it and sew it together
wrap in cloth and tie with tape to
keep in shape. Put in braising pan,
pour in quart of stock, and cook six
hours. Take up, let cool: unwrsp and
slice thin. Garnish with olives and
square off as pie Jelly. ,- u" i
Chanfroid of Chicken-Boil fat,
young chicken; cut up into nest
points; take off the skin; dip each
piece in bechamel sauce: set on ice
half an hour. When well set arrange
on dish with chopped aspec; garnish
with narrow strips of cucumbers and
boiled beets, pour half pint of May
onnaise, and serve very cold. ...-.,
Iced Cheese Souflies-Grate one and
O. half ounces of cheese; Parmesan Is
best. Whip half pint of cream and
a gill of aspec jelly to froth stir in
the cheese; season with salt, cayenne
and little mustard Fill small cases
with the mixture; grate cheese over
the top, and set on ice until firm.
Eggs 10 Creolc-Take dozen fresh
eggs and cook in buttered molds.
Take from the fire and let cool; slice
off the whites OF one end of each when
perfectly cold; take out the yolks care
fully 80 as to preserve the shape. Mix
with tablespoonful of chopped truf-
Aes; little pepper and salt, and put
back in the whites. Dip the eggs in
aspec Jelly; set or ice until cooled,
and dip again. Set il dish on bed
of fresh lettuce leaves; drop o ter
spoonful of thin Mayonnaise on each
egg. Set on ice until very cold.
Olive Sardwichcs-Stone dozen
olives; chop them fine; ald an ounce
of butter snd little cayenne; mix and
spread on slices OF buttered bread:
trim neatly and arrange en- dish, and
garnish with lemon.
Chicken Fingers t.,:u slices
from the breast of cold roast chicken;
cut each slice in narrow strips; lip in
Mayonnaise sarce; arrange four strips
on each SLIGO Of butterod bread; cover
with top slices and crt in fou- narrow
strips, lsngthwise; fold eacli slice i'll
wax paper; pile on napkin aud
serve. Courier Journal.