ugar Syrup.+-- Dissolve 4 pounds white sugar, 1 quart
cold water and the beaten white of 1 egg; stir until sugar is
dissolved; simmer for 3 minutes; skim well, strain through a fine
flannel bag and bottle in well corked bottles.

74. +Pineapple Syrup.+-- Pare and cut some large, ripe pineapples
into small pieces; put them in a stone jar or large bowl; sprinkle a
little sugar between and let the pineapples stand covered with a
cloth in cellar for 36 hours, or until they have bubbles on top;
then strain through a sieve or coarse bag, and if not clear enough
strain again through a flannel bag; add to each pint of juice 1
pound of sugar; stir until the sugar is melted; then put it over the
fire and simmer 3 minutes; skim and put the syrup in bottles; cork
well and keep them in cool place. This syrup may be thinned with 2
parts plain syrup.

75. +Strawberry Syrup.+-- Choose none but fine, ripe berries if you
wish your syrup to be good; mash the strawberries in a stone jar or
bowl; cover with a thin white cloth and let them stand 24 hours at a
temperature of 70deg to 80deg F.; then inclose in a flannel bag and
press them; add to each pint of juice 1 pound sugar; stir until the
sugar is dissolved; then put it over the fire, let it boil up, skim
well, remove from fire and bottle while hot.

75a. +Raspberry Syrup+ is made the same as strawberry.

76. +Raspberry and Currant Syrup.+-- Take equal quantities of
raspberries and currants; free the latter from stems; put the fruit
together into a stone jar or bowl, mash it up, cover with a cloth
and let stand for 24 hours; then inclose the fruit in a coarse bag,
press out the juice and to each pint add 1 pound sugar; let it boil
up and bottle.

77. +Raspberry Syrup (without fruit).+-- To make 8 gallons of syrup
prepare a plain syrup of 18 pounds sugar with 5 gallons of water and
put it in a clean mixing barrel; next dissolve 2 ounces tataric acid
in 1 pint cold water and add it to the syrup; then pour 1 quart
boiling water over 4 ounces powdered orrisroot; let it get cold;
then filter; add it also to the syrup and stir up well. Color it
with the following mixture: Take 1/2 pound mallow or malva flowers and
soak them in 1/2 gallon water for 6 hours; then mash in a mortar 2
ounces cochineal and 2 ounces alum and pour over these 2 quarts
boiling water, and when cold filter; next mix both colors together,
add them to the syrup and stir for 15-20 minutes. This is an
excellent recipe