How To Make Syrups

Lemon Syrup

This is exceedingly nice to make when lemons are plentiful, to be put aside to use during the summer months. Squeeze sufficient lemons to make one quart of strained juice. Put six pounds of sugar into a porcelain lined kettle. Beat the whites of two eggs until they are quite light, and then stir into them one quart of cold water; stir this into the sugar, and stir until the sugar is dissolved. Place the kettle over the fire, bring quickly to a boil, and boil and skim until no scum can be seen on the surface. Add the lemon juice, stand the kettle over a moderate fire, where it will just bubble, for fifteen minutes, and then stand it aside to cool. Have ready perfectly sterile bottles-bottles that have been put in cold water and brought to the boiling point. Have the corks also in boiling water. Fill the bottles to within two inches of the top of the neck with the hot syrup, put in the corks and hammer them down; dip them at once into sealing wax and stand aside in a cool place.

Strawberry Syrup

Select fine, fresh, perfect berries; mash them and squeeze them in cheese cloth. To each quart of this allow one quart of sugar. Put the juice in the preserving kettle, add the sugar, stir until the sugar is dissolved, and boil two minutes. Fill into sterilized bottles, cork, put the bottles down in a kettle of hot water so that they will be entirely covered, boil fifteen minutes, dip the corks at once into sealing wax, and put aside.

Raspberry and currant juice, blackberry or grape juice, may be made in the same way to use for pudding sauces, ice cream or the various punches.