" Lucent syrops, tinct with cinnamon."

Keats, Eve of St Agnes

Plain Syrup

To six pounds of sugar add one half gallon of water. Stir until sugar is dissolved and bring to boiling point. Strain through a flannel bag, and bottle for use.

Cherry Syrup No. 1

Put cherries into a wooden bowl and pound with potato masher to break the stones, then strain through a jelly bag. To each quart of juice add one pound of sugar. Stir until sugar is dissolved, then boil five minutes. Cool, and bottle.

Cherry Syrup No. 2

Soak eight ounces of wild cherry bark in one quart of cold distilled water for forty-eight hours. Strain, and add one pound of granulated sugar. Stir until sugar is dissolved and bottle.

Cocoa Syrup

Boil two cups of sugar in one cup of water for five minutes, and add one cup of cocoa which has been rubbed to a smooth paste with one cup of water. Boil slowly for ten minutes. Add a pinch of salt. When thoroughly cool, bottle, and keep in ice box.

Lemon Syrup

Wash and wipe the lemons and squeeze out all the juice, and rub the yellow rind over some of the sugar. Measure the juice and allow six pounds of granulated sugar to every quart. Put the sugar in a porcelain kettle, add the stiffly beaten whites of two eggs, and dilute gradually with a quart of cold water. Stir until the sugar is dissolved and boil for fifteen or twenty minutes. Skim until perfectly clear. Add the strained juice of the lemons, cover, and boil ten minutes longer. Pour into bottles that have been well rinsed. Dip corks in sealing wax. This will keep indefinitely.

Currant Syrup

Mash the currants, put in a covered receptacle, and set in a warm place for four days. Strain through a jelly bag overnight, but do not squeeze. Measure, and to every pint of juice add two pounds of granulated sugar. Stir until the sugar is nearly dissolved, then heat in a double boiler until the syrup is clear. When cool pour into small bottles, dip corks in sealing wax and keep in a dry, cool place. All syrups should be made in a porcelain or granite kettle and stirred with a wooden spoon.

Chocolate Syrup

Dissolve one half pound of chocolate in two and one half quarts of water. Add eight and one half pounds of granulated sugar, and when dissolved boil for five minutes. Strain while hot. When cold add four tablespoonfuls of vanilla and bottle.

Lemon Juice

To preserve lemon juice for future use it may be boiled down to half its bulk. This will keep indefinitely.

Grape Syrup

Make according to the recipe for currant syrup.

Strawberry Syrup No. 1

Dissolve two pounds of sugar in one pint of water in a porcelain kettle. Boil and skim until clear. Mash ripe strawberries and strain through a jelly bag. Put the syrup over the fire again, and boil rapidly until a ball is formed in cold water, then add two pints and a half of the strawberry juice. Let it once more come to a boil, skim, and seal in sterilized jars.