FRUIT SYRUPS, CORDIAI,S, ETC

Des Sirops, de» Liqueurs, Etc.

No book on Creole cookery would be complete without reference to those : delightful fruit syrups which, under the names of "Sirops," "Kata- Sas," "Granits," etc., enter so largely into the home and social life of the Creoles. Again, the ancient Creole housekeepers -are famous for the de- licious "Cordials" or "Liqueurs" that they put up each year. Anisette as grateful to the palate as that manu- factured by the famous French dis- tilleries is made at home by the Cre- oles, as also various kinds of do- mestic wines, than which a better quality could not be purchased from professional manufacturers.

Before entering into a discussion of these "Sirops" and "Liqueurs," the Picayune will refer to the ancient custom the Creoles have of serving sweetened water after a hearty meal, and which, under the name of

EAU SUCRfiE,

has been handed down from genera- tion to generation as an integral part of the life of the Creole household.

To one glass of fresh water allow one tablespoonful of sugar, or to a half glass allow a half tablespoonful stir till the sugar is dissolved, and drink after a hearty- meal. Every old Creole clings to his glass of "Bau Sucre." He claims that this custom accounts for the singular freedom that the Creoles, as a rule, enjoy from that distressing complaint, be- coming so common in America — Dys- pepsia. It is the rarest thing in the world to hear a Creole complain of any stomachic trouble," notwithstand- ing heavy dinners, numbers of courses, and richest viands and wines. The Eau Sucrfie is passed around the table at the. close of the meal, and the children; as well as their elders, enjoy the drink.

Again "Eau Sucrg" is used by all Creole mothers as a sedative for their little ones. Just before kiss- ing her babes "Good-night," the Cre- ole mother will give them a small glass of "Eau Sucr6e." It is claimed that it insures digestion and perfect Bleep.

"Bau SuorS" parties were famous in old New Orleans in those happy, Innocent days when friend met friend in social gatherings for the pleasure ol social Intercourse, and

not for the sake of the grand spread of fancy viands and wines that hava become such a source of terror in our day to the housewife of limited means who wishes to entertain her friends. "With that beautiful old- time courtesy so peculiar to the Cre- oles, the poor young woman who en- tertained was placed on an equal with her richer sister, for it became a kind if unwritten law that be- yond a glass of lemonade and cake, or a glass of "Bau SucrSe," nothing more was expected of the household. There was no tax. no drain; the faubourg laughed and sang and danced, night after, night, on Iced "Bau Sucrge," or Iced Lemonade, 3,nd Orgeats, and Ice Creams, with as much zest as when grand , suppers were spread and champagne flowed. There were no heartaches, no pangs, no sad thoughts, because Madame So-and-So, who lived in the Rue Es- planade or -Bue Rampart, had given a grander ball than her poorer sister, who lived in the Rue de Sons Bn- fants or the Rue d'Amour. All this has passed away with the changing life of the old French quarter. But "Eau Sucrfee" remains, and the Pica- yune refers to it upon the merits claimed by the Creoles, that it pro- motes easy digestion and insures freedom from insomnia. These claims are borne out by the longevity and good spirits for which the. race Is famous.

Under this heading are classed .those delightful beverages of fruits or nuts, served by the Creole house- wives during the summer season. Of a hot, sultry day, if you enter a well-regulated Creole household, the first thing Madame will do will be to regale you with a glass of Lemonade, or "Iced Orgeat," or "Iced Pineapple," etc. The syrups are put up and bot- tled by Madame herself, and are al- ways at hand. Old "Tante Zizi," in bandana and tignon, knows the cus- toms of the household well, and does not need to be told by Madame to prepare a nice, cooling glass of "Si- rog" for her guest. In a few mo- ments you will see her enter the parlor or sitting room with a dainty

silver salver, covered Vlth a snowy napkin, and bearing, according to, the number of visitors, the glasses of Iced "Sirop." Of an evening, as the family sit out on the "Esplanade" or the gallery to enjoy the freshen- ing breezes, she will come again un- bidden to bring her "people" the daily refreshing summer drink. It is all these pretty little customs and touches that make life in a Creole household so pleasant and full of variety.

General Directions for Making 'Syrups.

The Plain Syrup, that is the basis of all fruit syrups, is simply sugar and water boiled together in the pro- portion of two pounds of sugar to a pint and a half of water. Cook the sugar and water till it forms the syrup called "Le Petit Casse" (see recipe under heading "Sugar as Em- ployed in Candy-Making"), or crack, that is, cook it till it instantly snaps asunder when placed between the fingers after dipping them In cold water to enable one to test. Then add the Fruit Syrup, and mix thor- oughly. Let it boil for about five minutes; take off the fire and let it get almost cold, then bottle very tight. This is the invariable rule to be followed in making syrups of fruits.

One quart of fruit when mashed and pressed will make a pint of Fruit Syrup, to be added to the Plain Syrup given above.

Apricot Symp.

Sirop d'Abricots. 12 Pints of Apricot Syrup.

1 Gallon o£ Plain Syrup.

1 Ounce of Essence ot Apricots. Pare and stone the apricots, then cut them into pieces, pound and mash well and set them aside for thirty-six hours In a cool place. Then strain through a bag, pressing out all the juice. Cook the sugar and water till it forms the syrup called "Le Petit Casse.' (See general di- rections for Making Syrups). Then add the apricot juice and mix thor- oughly; let it boil for five minutes, take o«E the fire, let it get almost cold, add the essence, and then bottle for use.

Banana Syrup. Sirop de Bananes.

2 Pints of Banana Juice. 1 Gallon of Plain Syrup.

V4 Ounce of Banana Essence. Tlie Juice of a Lemon. Peel the bananas, then cut into small pieces and pound and mash well and set aside In a cool place for thirty-six hours. Then strain through a bag and proceed In ex-

actly the same manner as for Ap- ricot Syrup (see recipe), and add the essence and lemon juice when about to bottle.

Blackberry Syrup. Sirop de Mflres.

% Pint of Blackberry Juice.

1 Gallon of Syrup.

Pick, stem and wash the black- berries, then pound and mash them well set aside in a cool place for thirty-six hours. Then strain

through a bag, pressing out all the juice, and proceed in exactly the same manner as for Apricot Syrup. (See recipe.)

Cherry Syrup.

Sirop de Cerises.

12 Pints of Clierry Juice. 1 Gallon of Plain Syrup. Seed' the cherries, and stem, pound and masTi them well, and let them stand for thirty-six hours in a cool place. Then strain through a bag. Cook the sugar and water till it forms the syrup called "Le Petit Casse," or crack (see recipe under chapter on Creole candies), that is, till it instantly snaps asunder when placed between the fingers, after dipping them in cold water to enable you to test. Then add the fruit syrups and mix thoroughly. Let it boil for about five minutes, take off the fire, let it get almost cold, and then put up in bottles.

Cranberry Syrup. Sirop d'Airelles.

3 Pints of Cranberry Juice. 1 Gallon of Plain Syrup. % Ounce of Soluble Essence of Lemon. Proceed in exactly the same man- ner as for Currant Syrup (see recipe below), adding twice the quantity of sugar, and adding the essence after the syrup has somewhat cooled and you are about to bottle it. Currant Syrup. Sirop de Groseilles. 2 Pints of Currant Juice. 1 Gallon of Plain Syrup. Pick, seed, wash and dry the cur- rants carefully. Then pound them well and set aside in a cool place for thirty-six hours. Make a Plain Sy- rup (see recipe), and proceed as in the (jeneral Directions for Making Fruit Syrups. (See directions.) Currant Syrup with Raspberries. Sirop de Groseilles FramboisSe. 1 Pint of Currant Juice.

2 Pounds of Sugar. 6 Pounds ' of Currants.

1 Pound of Sour Cherries.

1 Pound of Raspberries.

114 Pints of Water.

The cherries and raspberries are not necessary, but they give the sy-

rup a most delightful flavor and aroma. Pick, wash, seed and dry the qurrants carefully. Seed the cher- ries, and .stem them and the rasp- berries, pound and mash them well, and let them stand for thirty-six hours in a cool place. Then strain through a bag. Cook the sugar and water till it forms the syrup called "L.& Petit CassS," or crack, that Is, till it Instantly snaps asunder when placed between the fingers, after dip- ping them in cold water, to enable you to test. Then add the fruit sy- rups, and mix thoroughly. Let it boil for about five minutes, take off the fire, let it get almost cold, and then put up in bottles.

Grape Syrup.

Sirop de Raisins.

1 Gallon Plain Synip. , 2 Pints of Grape Juice. % -mt of Grape or Catawba Wine.

Pick, wash, stem and seed the grapes; then pound and mash well, and set aside in a cool place for thirty-six hours. Then strain through . a bag, pressing out all the juice; make a Plain Syrup, and proceed in exactly the same manner as for Cur- rant Syrup, and add the wine when you are about to bottle.

Lemon Syrnp.

Sirop de Citron.

8 Ounces of Lemon Juice. 15 Ounces of Sucar. % Ounce of Extract of Lemon. Press the juice from the lemons and grate the zest of four into the syrup; set aside in a cool place for six'or eight houi-s. Then strain care- fully through a bag. Make a Plain Syrup, using the proportions of fif- teen ounces of sugar to a pint and a half of water. Prepare a- gallon of syrup, and then proceed as in the General Directions for Making Sy- rups (see directions). Add 'the es- sence when about to bottle.

Lilme Syrup.

Sirop de Limons. 2 Pints of Lime Juice.

1 Gallon of Plain Syrup.

% Ounce of Soluble Essence of Limes, Proceed in exactly the same man- ner as for Lemon Syrup, and add the essence when about to bottle.

Orange Syrup.

Sirop d'Orange.

2 Quarts of Orange Juice. 1 Gallon of Plain Syrup. X Ojmce of Lemon Juice.

Proceed in exactly the same man- ner as for Lemon Syrup, and bottle ■Vsrhen almost cold. This is a stand- ing Creole Syrup.

Orgeat Syrup.

Sirop d'Orgeat.

1 Pound of Sweet Almonds.

4 Ounces of Bitter Almonds.

2 Pounds of Sugar. 1 Quart of Water.

2 Ounces of Orange Flower Water.

The Zest of a Lemon,

Do not throw the almonds into hot water and' blanch them, as in other recipes for almonds, but throw them into cold water, after shelling them, until the peeling or skin comes off easily. Then mash them and pound them in a mortar till they are reduced to a fine pow- der, adding, from time to time, a little water and the well-grated zest of the lemon, When this paste is perfectly made, m.oisten it with one- half of the water, and then squeeze it hard through a linen cloth, each end of which is held by some one, when you will have drained thor- oughly of all milk. Then return the paste to the mortar, throw over the rest of the water, mix thoroughly, pounding well, and then squeeze again through the towel. Put the sugar into a farina boiler, and let it boil to the degree of "Le Petit Cassg," or crack,' that is, till it forms a thick syrup that will not cling to the teeth in tasting, or instantly snaps asunder between the fingers after testing in cold water. Then take the syrup off the fire and add the milk of almonds, stirring well. Return it to the fire, and let it sim- mer gently till it begins to boil. Let it boil for several minutes. Then take it off the fire and let it cool. When cold, add the orange flower water. ■ and mix well. Then drain all through a cloth or bag, and fill and seal the bottles.

Orgeat, being made of the milk of almonds, easily decomposes or sours, because the oil of almonds, being lighter than the other ingred- ients, rises to the top. For this reason, it is well to look at the bot- tles frequently, and shake them daily. This will preserve the exact mingling of the mixture, and also preserve the Orgeat for use.

Orgeat is a great Creole syrup. It is not only a most delicate drink, but a healthy, popular and tradi- tional one. In old Creole households upon the birth of a babe, the friends who call to congratulate the par- ents upon the new addition to the household are served with a glass of Orgeat, the mother drinking with her friends in- honor of the little angel just sent from heaven. This Is an ancient Creole custom, dating from earliest days in Louisiana.

Use only the finest white loaf su- gar in making Orgeat Syrup.

Peach Syrup.

Sirop de Peches. 2 Pints of Peach Juice.

1 Gallon of Plain Syrup. ^ Ounce of Peach Essence.

Pare and stone the peaches, then pound and mash well and set aside in a cool place for thirty-six hours. Strain through a bag, pressing out all the juice, then proceed in exactly the same manner as for Apricot Sy- rup, and add the essence as the syrup cools and you are about to bottle it.

Pineapple Syrup.

Sirop d' Ananas.

2 Pints of Pineauple Juice.

1 Gallon of Plain Bycus. 1 Ounce of Lemon Juice.

Pare the pineapples, cutting out the eyes and the core. Then cut Into very fine pieces and mash and pound I well, or grate the pineapple, which is better. Set aside for thir- ty-six hours in a cool place. Then strain through a fine muslin bag, pressing out all the juice. Then make a Plain Syrup and proceed as in the General Directions for Mak- ing Fruit Syrups. (See directions.) Plum Syrup. Sirop de Prunes.

2 Pints of Plum Juice. 1 Gallon of Plain Syrup.

Stone the plums, pound and mash well and set aside in a cool place for thirty-six hours. Then proceed in exactly the same manner as in the recipe for Apricot Syrup. (See recipe.)

StraTTberry Syrup.

Syrbp de Fraises.

2 Pints of Strawberry Syrup. 1 Gallon of Plain Syruo. 1 Ounce of Easpberrj- Essence. . Pick, stem and wash the straw- berries, then pound and mash them well, and let them stand for thirty- six hours in a cool place. Then strain through a bag. Cook the su- gar and water till it forms the sy- rup called "Le Petit Cass6," or crack, that is, till it instantly snaps asunder when placed between the fingers, after dipping them in cold water, to enable you to test. Then add the fruit syrups, and mix thor- oughly. Let it boil for about five minutes, take off the fire, let it get almost cold, and then put up in bot- tles.

Raspberry Syrup.

2 Pints of Easpberry Syrup.

1 Gallon of Plain SyruD. 1 Ounce of Easpberry Esence. Pick, stem and wash the ber- ries a,nd proceed in exactly the same manner as for Strawberry Syrup, adding the essence when about to bottle.

Vanilla Syrup.

Sirop de Vanille. 1 Gallon of Plain Syrup. 3 Ounces of Extract of Vanilla. >4 ounce of Caramel. Boil the syrup and add the Cara- mel. (See recipe.) Drain, and then add the essence of vanilla. Stir well and bottle.

Blacltberry Vinegar.

Vinaigre de Mflres.

2 Quarts of Blackberries.

1 Quart of Good French Vinegar,

Put one quart of blackberries into a jar or deep vessel, and pour over the vinegar. Let them stand for twenty-four hours longer. Strain them again, and again add the fruit, repeating this operation and letting stand twenty-four hours thi:ee times. Then strain through a muslin bag, and add one pound of white sugar to every pint of the liquor, and boil the whole in a porcelain kettle for half an hour. When cold, bottle it and keep it in a cool place. Black- berry Vinegar made after this man- ner will keep for years, improving •with age.

Currant Vinegar and Cherry Vin- egar are prepared in the same man- ner as above.

Orange Vinegar.

Vinaigre d'Oranges. 36 Oranges. 1 Quart of Good French Cider. Sugar in Proportion of Two-thirds of a Pound to 1 Quart of Orange Syrup. Peel the oranges. Slice them very thin and cover with pure cider vin- egar, and let them stand for thre? of four days. Then mash them through a cloth, straining as long as the juice runs clear. To every quart of juice allow one and two-thirds pounds of fine white sugar. Then boil all together for about ten min- utes, and skim very carefully, until no scum rises upon the surface. Then take the mixture from the fire, and when it cools somewhat, bottle it. Put a tablespoonful of this extract in a glass of cold ice water in warm weather, and you will have one of the most refreshing of the Creole summer drinks;

Pineapple Vinegar.

Vinaigre d'Ananas.

3 Pineapples.

1 Quart of Pure Cider Vinegar.

Sugar In the Proportion of Two-thirds of a

Pound to One Quart of the Juice.

Cover the pineapples, which you

will have nicely sliced, with pure

cider vinegar, and let them stand

for three or four days. Then mash

them through a, cloth, straining as

long as the juice runs clear. To

every quart, of juice allow one and

two-thirds pounds of fine white su- gar. Then boil all together for about ten minutes,, and skim very carefully, until no scum rises upon the surface. Then take the mixture from the fire, and when it cools somewhat bottle it. Put a table- spoonful of this extract in a glass of cold ice water in warm weather, and serve as a summer drink.

Raspberry Vlneg^ar.

Vinaigre de Pramboises. 2 Quarts of Baspberries. 1 Quart of Good French Vinegar. Put one quart of raspberries into a jar or deep vessel, and pour over the vinegar. Let them stand for twenty-four hours, and then strain through a jelly bag, and add the other quart of raspberries, and let them stand for twenty-four hours longer. Strain them again, and again add the fruit, repeating this operation of straining and -letting stand twenty-four hours three times. Then strain through a muslin bag, and add one pound of white sugar to every pint of the liquor, and boil the whole in a porcelain kettle for halt an hour. When cold, bottle it and keep it in a cool place. Rasp- berry Vinegar made ofter this man-

ner will keep for years, improving with age. The Creoles always keep it with Strawberry Vinegar or Black- berry Vinegar on hand, simply put- ting a teaspoonful of it in a glass of sweetened ice water. It is a most refreshing summer beverage, and is especially grateful to the sick and delicate.

Strawberry Vinegar.

Vinaigre de Praises.

2 Quarts of Strawberries. 1 Quart of Good French Vlnegtr.

Put one quart of strawberries into a jar or deep vessel, and pour over the vinegar. Let them stand for twenty-four hours, and then strain through a jelly bag, and add the other quart of strawberries, and let them stand for twenty-four hours longer. Strain thera again, and again add the fruit, repeating this operation of straining and letting stand twenty-four hours three times. Then strain through a muslin bag and add one pound, of white sugar to every pint of the liquor, and boil the whole in a porcelain kettle for half an hour. When cold, bottle it and keep it in a cool place.