Vegetarian cookery

Syrup from any kind of juicy fruit may be prepared in the same way, adding more or less sugar according to the sweetness or acidity of the fruit used. No. 664. — Elder Syrup. Pick the berries, when quite ripe, from the stalks ; put them into a broad, deep, earthen jar, adding half a pint of water to eaeh quart of berries ; cover, and set them in the oven till they are sufficiently stewed to extract the juice from them ; 2-16 then strain through a coarse hair sieve ; to each pint of juice allow one pound of brown sugar, and to every two quarts, one ounce of the best ginger, bruised ; boil it lialf an hour ; strain through a fine sieve, and when cold, fill the bottles to the neck; cork closely, and keep them in a cool place. When required for use, boil a little grated nutmeg or lemonpeel in water a few minutes, and then add one third part of syrup to two of water ; lemon-juice or vinegar syrup and a little prepared ginger may be added. No. 665. — Ginger Syrup. To four ounces of the best ginger, bruised, add three pints of boiling distilled water ; cover it, and let it remain four hours ; then strain it through muslin or a lawn sieve ; to one quart, add three pounds of loaf sugar, and let it boil till it becomes a clear, thick syrup. No. 666. — Grape Syrup. To twelve pounds of grapes, when picked, add three pints of water ; set them on a moderately hot fire till the grapes are well boiled, keeping the pan covered ; then strain through a hair sieve, gently pressing the grapes; when cool, cover with a plate, and let the juice remain till the next day; then carefully clear it off, and to each pint allow a pound of loaf sugar, broken ; put the sugar into a pan, adding a pint of water to each four pounds ; stir it whilst cold, till the sugar is partly dissolved ; then put it on a rather brisk fire with the pan covered, stirring occasionally till nearly boiling ; then watch it carefully, and if it rise veiy much, draw the pan a little forward ; let it boil up quickly several times, then moderately, till there is a thick scum formed at the side of the pan, take it off quite clean, then pour in the juice, and cover the pan till nearly boiling; remove the cover, and let the syrup boil quarter of an hour, carefully taking off any scum that may arise. Put half an ounce of cinnamon, broken in pieces, into a large stone jar ; pour on the syrup ; let it remain till the following day ; then strain it into bottles ; cork, and set them in a cool place. A block-tin or brass pan should be used. No. 667. — Mulberry Syrup. Pick the mulberries, and put them in a jar mth very little water ; set the jar in a pan of water on the fire; when sufficiently done, so that the juice will easily separate from the fruit, strain through a fine hair sieve ; to each quart of clear juice allow one pint and a half of clarified syrup ; boil over a slow fire till perfectly clear, and bottle it when cold. No. 668. — Orange Syrup. Squeeze the juice when the frait is in its best state, and strain through fine muslin or flannel ; take equal quantities of juice and clarified syrup ; boil it mth a little of the rind, pared very thin ; when quite clear, pour it into a jug, and when cold, bottle it in small bottles.