Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . SYRUPS 571 through a jelly bag, add 3 lbs. sugar, and boil until it will sink tothe bottom of a cup of water when dropped from a spoon; then turninto jelly cups and cover with paper dipped in the white of use for a drink, put a spoonful in a glass of water, let stand 10minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP.—Mash the currants, cover them over, andlet them stand 3 or 4 days to fe
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . SYRUPS 571 through a jelly bag, add 3 lbs. sugar, and boil until it will sink tothe bottom of a cup of water when dropped from a spoon; then turninto jelly cups and cover with paper dipped in the white of use for a drink, put a spoonful in a glass of water, let stand 10minutes, stir it, and fill with pounded ice if you have it. CURRANT SYRUP.—Mash the currants, cover them over, andlet them stand 3 or 4 days to ferment; then strain through a jellybag, and allow 2 lbs. sugar to each pint ofjuice; dissolve the sugar slowly (in a fa- ^ ~-\ A rina=boiler is best, as there is no danger ^-a^ ^ ) of its burning), and then let it become ^^^ j .rH.^cold, put it in small bottles, filling themfull, seal tightly and put away. ^^ h^__ ^ ^ Raspberry Syrup can be. made the sameway. The Raspbebry in some form is foundthroughout Europe and America. There are 2kinds—the red and white, the former being mostcommon. The juice is very wholesome and valu- baspbebky. able to people of a nervous or
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
