Ingredients
- two pounds
- a pound of violets into an earthen jar
- a pint of boiling water
- a pint of juice
- a pint of water
Directions
Put a quarter of a pound of violets into an earthen jar, pour over it half a pint of boiling water, cover it over dosdy, and pnt it on hot cinders for two hours ; then squeeze the violets to extract the juice. Tou ought to have a pint of juice. Put two pounds and a half of sugar into a preserving-pan, with half a pint of water ; let it boily and skim it clear. Continue to boil
SYBUFS. 105
the sugar till you find that on wetting your finger in water^ and then moistening it with the sugar^ again dipping it in water^ that the thread in drawing out your finger breaks : it is then boiled enough ; add your violet-juice. Do not let it boil till well mixed ; pour the syrup into a jar^ and put it on a hot hearth for three days, just to keep it warm. You will know when the syrup is done enough by dipping your fingers into it, and on taking them out to sepa- rate the fingers, a thread will draw out that will not break ; put it then into bottles for use. Cork very closely. It gives a delicious flavour to cream, &c: