Cassell's dictionary of cookery

Syrup of Orgeat. — Blanch a pound of sweet and two ounces of bitter almonds; rub them in a mortar to a smooth paste, adding now and then half a table-spoonful of cold water to prevent them from oiling. Mix the paste gradually with three pints of cold water; strain it through a cotton bag, squeezing the bag well to get out all the goodness of the almonds. Mix with this emulsion a quarter of a pint of orange-flower water. Now make a gallon of clarified syrup, pass it through a jelly-bag, set it on the fire, and boil it up. When approaching to a proper consistence, stir in the emulsion gradually so as to check the boiling a little. Let it now continue to boil until it is done enough. Put it to cool. Bottle the syrup while still warm, agitating it before you pour it into the bottles. Let it stand till quite cold before you cork it. To make it keep better, pour a little drop of olive oil on the top of each bottle, which must be quite full, allowing not more than half an inch of space between the cork and the liquid. When a bottle is opened, the oil is to removed with a bit of cotton. For another way, see Orgeat Syrup. Syrup of Raspberry. — Mash your raspberries a little immediately after they are gathered. Put them into a stone jar with half a pint of the best white-wine vinegar to each pound. Let them stand in a cold cellar during two days. Run the liquor through a hair-sieve, but without forcing through any of the raspberry-pulp, and to every pint put a pound and three-quarters of sugar. When the sugar is dissolved, clarify it with white of egg, only heating but not boiling it; then put it on again to boil over a clear brisk fire; skim it as it boils up; let it boil ten minutes, then stir it till it is quite cold. By mixing a couple of table-spoonfuls of this syrup in half a tumbler of water, and stirring in as much carbonate of soda as will cover a shilling, the famous effervescent raspberryade is formed. The pulp of the rasp- berries may be converted into raspberry jam, the slight flavour of vinegar forming an agreeable variety. In Germany salad oil is sometimes poured on the top of raspberry syrup before corking: it is said to insure its keeping for any length of time. For another way of making syrup of raspberry, see Easyberry Syrup. Syrups. — In addition to the above, recipes for the following syrups will be found under their respective headings : — Geoseilles Jelly, Sykvp Claki- FIED FOR Lemon Lemonade Mauaschino Mulberry Orange Orange-peel Almond Apricot B.\RBERRY' Blackberry Cherries Preserved IN Syrup j Compotes, Syrup for . Currant Ginger Oranges in Syrup.