Strawberry Syrup, For Ice Cream, Jellies And Sauces

The dark red strawberries are the finest flavored, and should be gathered in dry weather. After they are hulled put them into a porcelain kettle and mash them with a wooden beetle, set them over the fire and boil them five minutes, then strain them through a linen cloth and measure. To one pint of juice allow three quarters of a pound of white granulated sugar, stir the juice and sugar well together and when it begins to boil skim quickly and boil ten minutes. When cold, bottle, cork tight and seal.

Raspberry Syrup For Ice Cream, Jellies And Sauces

Take the ripe red raspberries that have been gathered in dry weather and after they have been picked over, put them into a porcelain kettle and mash them with a wooden beetle, then boil them five minutes and strain them through a linen cloth and measure. To one pint of juice allow three quarters of a pound of white granulated sugar; as soon as it begins to boil skim it well and boil it ten minutes. When cold bottle, cork tight and seal.