Frye's Practical Candy Maker Part 10

LEMON SYRUP.

To one gallon simple Syrup add one-half ounce of dissolved Citric Acid (dissolve the Acid by adding one pound of water to one pound of Acid), and a sufficient amount of fresh Lemon Oil to suit taste.

ANOTHER FORMULA.--Take the grated yellow rinds of any quant.i.ty of fresh Lemons; place them in a closed vessel in the proportion of one pint of boiling water to each six Lemons; let remain a few hours, then strain; now, press the juice from all the Lemons grated, and add this to the juice from the gratings, and to each pint of this add one pint of water and three and one-half pounds of Sugar; place on the fire and stir until dissolved; do not let it boil; set off and strain into a jug.

ORANGE SYRUP.

Proceed in the same manner as for Lemon Syrup, using the grated yellow rinds of fresh Oranges, or flavor simple Syrup with extract Orange, adding one-half ounce dissolved Citric Acid to each gallon, and color with saffron and a few drops carmine.

STRAWBERRY SYRUP.

To three quarts water; having dissolved in it one-fourth ounce Gelatine, add one quart pure Strawberry juice; place on the fire and add a small quant.i.ty of carmine to color; now, add twelve and one-half pounds Sugar; stir until dissolved; remove and take off the sc.u.m, then add one-half ounce dissolved Citric Acid; strain into a jug and when cold cork well.

_Raspberry_, _Blackberry_, _Pineapple_ and _Cherry_ are all made in the same manner.

PEACH AND APRICOT.

Take a quant.i.ty of ripe Peaches or Apricots; remove the stones; place them on the fire, and adding to them water in the proportion of one quart to four quarts of Peaches; stir all the time until reduced to a pulp; pour into a crock, and when cold, strain through a fine sieve; then, having dissolved one-fourth ounce of Gelatine in three quarts of water, add one quart of the above juice, and twelve and one-half pounds of Sugar, and finish as Strawberry, etc.

NECTAR SYRUP.

Flavor simple Syrup to suit taste with extract Nectar, and color pink, with a few drops of Carmine or Cochineal.

ANOTHER FORMULA.--Thoroughly mix together three pints of Vanilla Syrup with one pint of Pineapple and one of Lemon; this forms a very nice Nectar.

CATAWBA SYRUP.

Add to simple Syrup, colored a delicate pink with Carmine, a sufficient quant.i.ty 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 quant.i.ty of Orange Flower water; strain into 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 Capsic.u.m, 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.