Ingredients
- two pounds of sugar
- a quart of water
- 1 sybups
Directions
Boil two pounds of sugar with a quart of water, strain it, and, by degrees, another quart of
SYBUPS. 101
water. When finished^ and you have a good syrup^ add the white of an egg beaten with the shell ; let it boil up, then strain through a jelly- bag for use. Bottle it close.
SYRUP OP PBJlSEaVED PEUITS.
Take the juice of any preserved fruit you may have left after filling the pots, add some clarified sugar, and boil together. This, mixed with cream, serves in place of jam, or will make a refreshing drink.
SYRUP TO GLAZE PEUrr.
Boil a wine-glass of water with two pounds of sugar, and let it boil till you find that when you put in your spoon and take it out of your syrup, you see threads that will break between your fingers. This syrup is used to glaze all kinds of fruit, such as grapes, currants, &c., which you dip in, and let cool ; also slices of orange, peeled first, divided in pieces, two to- gether; and when glazed, stick to papers cut in rounds, and scalloped round the edges. These look well, and are convenient at suppers.