Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
LEMON SYRUP(German) - (Pennsylvania Germans)
Boil two cups of granulated sugar and one cup of water together for a
few minutes until the sugar is dissolved, then add the juice of six
well-scrubbed, medium-sized lemons; let come to a boil and add the
grated yellow rind of three of the lemons. Be careful not to use any
of the white skin of the lemons, which is bitter. Put in air-tight
glass jars. This quantity fills one pint jar. A couple tablespoonfuls
added to a tumbler partly filled with water and chipped ice makes a
delicious and quickly prepared drink on a hot day.
Lemon SyrupMRS. THOM.
One pound powdered frosting sugar, one quarter pound tartaric acid, one
quarter pound carbonate of soda, forty drops essence of lemon. Add the
latter to the sugar, mix well. Having dried it well pass it through a
sieve, and keep in a closely corked bottle. A teaspoonful will suffice
for a tumbler of water.
Lemon SyrupMRS. FARQUHARSON SMITH.
Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
salts, five pounds white sugar. Grate the rind of three lemons, juice of
six lemons, three pints boiling water, when cold add the whites of two
eggs well beaten, strain through muslin, and then bottle.
Lemon SyrupMRS. ARCHIBALD LAURIE.
One quart juice of fresh lemons, the yellow skin only of six lemons, one
quart boiling water, four pounds white sugar. Let it stand for
twenty-four hours. If not quite dissolved melt over a gentle heat.
Filter through a jelly bag and bottle tightly corked, will keep for
three months in a cool place.
Lemon Syrup(Sciroppo di limone)
Three big lemons.
One and a half pound of sugar.
A tumbler of water.
Skin the lemons, removing the internal pulp without squeezing it and
taking off all seeds.
Put the water on the fire with the skin of one of the lemons cut in a
thin ribbon like strip with a small knife. When the water is near
boiling put in the sugar then remove the lemon skin and immerse the pulp
of the three lemons. Boil until the syrup is condensed and cooked right,
which is known by the pearls that it makes boiling and the color of
white wine that it acquires. Preserve in a bottle, and when needed,
dilute in a tumbler of ice water. A small quantity will make a
Lemon SyrupPare thin the rind of fresh lemons, squeeze out the juice, and to a pint
of it, when strained, put a pound and three-quarters of sugar, and the
rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear,
then let it simmer gently eight or ten minutes--strain it through a
flannel bag. When cool, bottle, cork, and seal it tight, and keep it in
a cool place.
Orange And Lemon SyrupTo each pint of juice, which must be put into a large pan, throw a pound
and a half of sugar, broken into small lumps, which must be stirred
every day till dissolved, first carefully taking off the scum. Let the
peel of about six oranges be put into twelve quarts, but it must be
taken out when the sugar is melted, and you are ready to bottle it.
Proceed in the same way with lemon, only taking two pounds of sugar to a
pint of juice.
Lemon SyrupBoil a pound of fine loaf sugar in a pint-and-a-half of water. Remove
all scum as it rises, and continue boiling gently until the syrup begins
to thicken and assumes a golden tinge, then add a pint of strained
lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and
allow both to boil together for half-an-hour. Pour the syrup into a jug,
to each pint add one-twelfth part of a bottle of Nelson's Essence of
Lemon, and when cold bottle and cork well.
The juice of Seville oranges may be made into a syrup in the same way as
that of lemons, or lemon and orange juice may be used in equal
quantities. These syrups are useful for making summer drinks, and for
invalids as lemonade or orangeade.
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