The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1906-06-20
The Household.
HOUSEHOLD.
HOW TO MAKE FRUIT SYRUPS.

beautiful and delicious as those made
with fruit syrups and shrubs, and every
housewife should provide few jars of
each in the season of small fruits. Prop
erly made and stored, they keep as well
as canned fruits, and are fine for flaw
oring ices, creams, custards and various
kinds of buildings and other desserts.
They require more sugar than jellies, and
unlike that conserve should be made of
perfectly ripe fruit. Use granulated
sugar, earthen or granite ware vessals,
and wooden or silver spoons in all the
various operations. When done they can
be bottled, but are more convenient when
kept in pint-zinc fruit jars.
Currant Syrup.-Wash, drain on
cloth, and stem red currants; place in an
earthen or graniteware vessel, mash thor
oughly with wooden masher, and set in
warm place for twenty-four hours,
or until fermentation begins. (This de-
stroys the pectin contained in the fruit
and prevents the syrup from jellying.)
Drain the juice through a cheese-cloth
bag that has been wrung out of hot
water, by suspending the latter over
deep bowl and occasionally pressing
against the sides with two wooden ladies
or spoons. Wringing or squeezing is
sure to make the syrup cloudy. Meas
ure, allow two pounds of sugar for each
pint of juice, set over a slow fire, and
stir constantly until every particle of
sugar is dissolved. AS soon as it is
boiling hot, take from the fire, skim as
often as any scum rises, and when cold
pour into jars and seal. Wrap in heavy
brown paper and store in a cool, dry
place. Make cherry, raspberry, or a
combination of raspberry and currant
syrup, in the same way.
Strawberry Syrup.-Put four pounds
of sugar over the fire in five cupfuls of
cold water. and stir constantly until the
former is thoroughly dissolved; take
from the fire, measure, return to the
stove and boil steadily until a little
dropped in cold water can be rolled be-
tween the thumb and finger. Have straw
berries mashed and strained as above
directed; add one pint of juice for every
quart of syrup; stir well, let come to a
boil, skim, and seal hot, filling the jars
to overlooking. Make pineapple and
gOoseberry syrup In the same way. Use
One-fourth of a cupful OF syrup TO three.
fourths of cupful of Ice cold water.
Spiced Blackberry Syrup.-Blackberr
cordial, an old and effective remedy for
summer bowel complaint, Is Objectionable
to many mothers because it contains
brandy. Used plentifuTly to flavor drink
ing water, the syrup here given is an
excellent preventive and remedy for such
illness, and contains no spirits whatever.
Mash the fruit, bring slowly TO a boil
and strain; measure, and allow one
heaping cupful of sugar for every pint
of juice, one teaspoonful each of CHINA
mon and nutmeg, and half as much
cloves and ginger. Tie the spices in
piece of muslin; put all over a slow
fire; stir until the sugar is thoroughly
dissolved; let boil two minutes, skim,
take out the spices, and seal at once
Spiced EIderbery Syrup.-Has the
same properties as the above. Make in
the same manner, using ginger and nut
meg, with mace and cloves.
Lemon SWup.-This syrup makes a
delicious lemonade. Crate the yellow
rind from six fresh lemons and stir it
with three tablespoonfuls of powdered
sugar Squeeze the juice from one dozen
lemons and efroip ont tbo goo1.. .z.-.....