Free Recipes

SUGAR SIRUP

A heavy sirup of sugar and water will keep almost indefinitely under
proper conditions. The usual proportions are a half cup of water to two
cups of granulated sugar.

Put the sugar in a saucepan, add the water and stir over the fire, where
the mixture will slowly heat until the sugar is dissolved. Place on the
front of the stove, and let the sirup boil without stirring until it spins
a delicate thread, when it is ready to be taken from the fire.

GRAPE PUNCH

Add to a quart of grape juice the juice of six lemons and two oranges,
two quarts cold water, and two cups of sugar. Pour into the punch bowl;
add sliced oranges, bits of pineapple, berries, or sliced peaches.

TEA PUNCH

• 4 cups water
• 2 cups sugar
• 3/4 cup lemon juice
• Strong cold tea

Boil sugar and water together for fifteen minutes; cool, add lemon juice
and freeze in three parts ice to one part salt. Serve in frappe or tall
tea-glasses, pouring two or three tablespoons of the tea over each serving.

FRUIT CUP

Five tablespoons of Ceylon tea infused in a quart of boiling water.
Let it stand for five minutes, and then pour over two pounds of granulated
sugar. Cook this into a thick sirup. Cool, and add to the strained juice
of six lemons, six oranges, one pineapple, and one quart of berries. The
fruit may be varied according to the season. Add one teaspoon of vanilla
and one teaspoon of almond extract. When ready to serve, add a quart of
any good mineral water or a quart of iced water, and serve cold. This
formula will make a gallon of liquid, and the quantity may be increased
or diminished according to one’s need.