CATAWBA SYRUP.
Add to simple Syrup, colored a delicate pink with Carmine, a sufficient quantity of extract Catawba to suit taste.
Another Formula.—To one quart simple Syrup add one quart of Catawba Wine; this forms a delicious Syrup.
ORGEAT OR ALMOND SYRUP.
To one and a half pounds of fresh blanched sweet Almonds add one or two ounces of bitter ones; pound these to a smooth paste in a mortar; then add one pint of water and mix; place this mixture in a towel, and twist from it all the milk possible; to this milk add three pounds pulverized Sugar; dissolve cold, and add a small quantity of Orange Flower water; straininto a closed jar, and shake often to keep the milk from separating from the Sugar.
GINGER SYRUP.
Color one gallon simple Syrup with a little burnt Sugar, and add to it one-half ounce Tartaric Acid, and two or three ounces essence Ginger to suit taste.
CREAM SYRUP.
This is prepared simply by adding fresh Cream to well-flavored Syrups.
SHERBERT SYRUP.
Take an equal proportion of Orange, Vanilla and Pineapple Syrups mixed.
SARSAPARILLA SYRUP.
Flavor simple Syrup to suit taste with extract Sarsaparilla, and color with burnt Sugar.
CAYENNE SYRUP.
Color pink one gallon simple Syrup, and add two ounces of tincture Capsicum, and mix well together.
CINNAMON SYRUP.
Flavor simple Syrup to suit taste with extract Cinnamon.
MAPLE SYRUP.
Place on the fire one quart of water, add one-fourth ounce Gelatine; when dissolved, add four pounds pure Maple Sugar; dissolve and strain in a jug.
TRANSCRIBER'S NOTES:
The text contains many inconsistencies in spelling and hyphenation, and these have been retained from the original.Punctuation has been corrected without note.Some entries in the Table of Contents have been moved to reflect the actual order of appearance in the text.Obvious typographical errors have been corrected as follows:Page vi: Cocoa changed to CocoanutPage vii: Rasins changed to RaisinsPage 27: Bonesett changed to BonesetPage 50: clowdy changed to cloudyPage 63: duplicate word "it" removedPage 68: laddle changed to ladlePage 73: tke changed to thePage 77: payer changed to paperPage 82: perserved changed to preservedPage 87: PRELINES changed to PRALINES