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Syrups

(Pastry, Sweets, Frozen Delicacie) - (The Italian Cook Book)







(Sciroppi)



The syrups of acidulated fruits, diluted with ice water are refreshing

and pleasant beverages, greatly appreciated during the summer months. It

is well, however, not to drink them until the digestion is completed,

because they may disturb it, on account of the sugar that they contain.

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FRUIT SYRUPS

Fruit syrups may be made like fruit juices, only using more sugar--at
least half as much sugar as fruit juice.

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WINES AND SYRUPS--UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them
to simmer on range until grapes have become soft. Strain through a
piece of cheese-cloth, being careful to press only the juice through,
not the pulp of the grapes. Return the grape juice to the preserving
kettle and add 3/4 of a pound of sugar. Allow the juice to just
commence to boil, as cooking too long a time spoils the flavor of the
juice. Bottle at once, while juice is hot. Bottles must be sterilized
and air-tight if you expect grape juice to keep. Cover corks with
sealing wax.

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Fruit Syrups

During the canning season often a small quantity of rich juice will be

left. If this is strained through a cloth and bottled boiling hot, it

will make a splendid drink, diluted with water and served iced.









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