This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 quarts water 6 pounds sugar
Boil together five minutes. Can hot in sterilized jars. Allow 1 tablesftoonful to a person in sweetening any fresh fruit drink.
2 pounds granulated sugar 1 quart warm water
Dissolve the cocoa in a pint of cold water; dissolve the sugar in the warm water, add the dissolved cocoa, bring to boiling point and can hot in sterilized jars.
1 1/2 quarts strong coffee 3 pounds sugar
Make the coffee very strong - 1 pound coffee to 1 3/4 quarts of water. Clear and strain; combine with the sugar and bring to boiling point. Can hot in sterilized bottles. It will keep indefinitely.
Use 2 tablespoonfuls of the coffee syrup to 3/4 cupful milk. .
Use 3 tablespoonfuls of the coffee syrup to 1 table-spoonful cream and J cupful milk.
Use 3 tablespoonfuls of coffee syrup, 1 well-beaten egg, 1 tablespoonful cream and 1/2 cupful milk.
1 pint bottle preserved pineapple juice or a pint of canned pineapple juice
1 1/2 pounds sugar 3 cupfuls water
Dissolve the sugar in the water; add the pineapple juice and bring to boiling-point. Can hot in sterilized bottles. This will keep indefinitely.
Use 3 tablespoonfuls of pineapple syrup juice, 1/2 lemon and 3/4 cupful ice water.
3 pounds sugar 1 1/2 quarts water
2 tablespoonfuls vanilla extract
Dissolve the sugar in the water. Boil five minutes, add the vanilla and can hot in sterilized bottles.
Use 2 tablespoonfuls of vanilla syrup to J cupful milk.
Use 1 tablespoonful malted milk dissolved in 1 table-spoonful desired syrup, 1 well-beaten egg and 1/2 cupful milk.
6 large lemons
2 1/2 quarts cold water
6 pounds granulated sugar
Grate the lemon rind into the sugar, add the lemon juice, and let stand, covered, five or six hours. Then add the water, stir till dissolved, strain, and can hot in sterilized jars. This will keep a month in a cold place.
Use 4 tablespoonfuls of the syrup to 3/4 cupful water.
6 large oranges 1 large lemon
2 1/2 quarts cold water 6 pounds sugar
Grate the rinds into the sugar, add the fruit juices and cover. Let stand six hours, then add the water, stir until dissolved, and strain. Can hot in sterilized jars. This will keep four weeks in a cold place.
Use 4 tablespoonfuls of syrup to 3/4 cupful water and 1 teaspoonful fresh lemon juice.
2 cupfuls sugar
3/4 cupful orange juice
1 quart water
1/4 cupful lemon juice
Boil the sugar and water ten minutes with the orange rinds. Remove the rinds, chill the syrup, add the fruit juices and dilute to taste. Serve very cold with a bit of orange or mint as a garnish. This makes ten small glasses.