Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Pour over a hot syrup, made with two quarts of water and two pounds of sugar. The next day, drain off the syrup, reboil, add eight ounces more of sugar, and leave on the fruit for three days. Drain the syrup from the fruit; put the fruit in bottles and cover with a. syrup of thirty-two degrees. Add to each pint of the syrup one quart of proof spirits and put on the covers. A syrup of this density may be made with one quart of water and two pounds and twelve ounces of sugar. 1 170.— ANOTHER WAY TO PRESERVE PEACHES IN WATER. Take medium ripe peaches, prick each one several times with a silver fork, put on the fire in cold water and let come near a boil. Do not let boil, but simmer slowly till they can be pierced with a straw; then fill into bottles or jars with boiling water and close up tight. 1171.— EXTRACTS OF NOYEAU. CREME DE NOYEAU. Cover stones and pits of peaches, plums and cherries with proof spirits from two to three weeks, and filter. To make Creme de Noyeau, take one pint of spirits to one pint of syrup at thirty-two degrees. 1172.— MARASCHINO EXTRACT. Take one pint of the Noyeau Extract No. 1171, two ounces of orange flower water, four ounces of raspberry extract, one quart of syrup, and half a pint of spirits. 1173.— REMEDIES AGAINST ANTS IN BAKERIES. Ants are very fond of sugar and often become a great nuisance in the bakery. One of the common remedies is to set the legs of the tables in cans of water. Another remedy is to scald or burn the ants frequently. Another remedy is to soak a sponge with a thin syrup, which attracts the ants, then put the sponge in boiling water. Ants are fond of lard; it is said that a mixture of sixty grains of corrosive chloride of mercury with one ounce of lard is certain death to all insects. Some of this poisoned grease put in crevices or in a ring on the legs of tables will be a complete protection. Ants cannot cross the grease and live. In mixing avoid getting it on the hands, and do not place or leave any of the poison where it may result in harm. 1174.— REMEDY FOR RED ANTS. Use eight ounces of aqua ammonia mixed with one ounce of creosote, and sprinkle it around where the ants appear. 1175 —RYE BREAD AS A WALL PAPER CLEANER. In some hotels rye bread is used to clean expensive wall paper. Bake round loaves of the bread; do not give much proof in baking. When the bread is baked and while still warm, cut each loaf in four pieces, crosswise, pull out the soft crumb in one piece and press and form into a firm cone or ball. The paper is rubbed with this paste. The paste is moist but does not stick to the paper; but cleanses it effectively. Another wall paper cleaner which has been used in the old Richelieu Hotel, Chicago, is known by the name of DR. EWELL'S WALL-PAPER CLEANER. Dissolve one tablespoonful of blue vitriol in one pint of boiling water; while boiling, stir in sufficient winter wheat flour to make a firm paste. Then mix and work into it by kneading, two spoonfuls of pearline, one spoonful of glycerine, two spoonfuls of oil of sassafras. M3 BREAD ECONOMIES IN THE HOTEL. In the modem hotel of today, everything is arranged with a view to the greatest economy, and every detail is closely looked after to reduce expenses and prevent waste One of the problems which come before hotel men is, how to reduce the waste of bread. In large hotels this waste often amounts to two or three barrelfuls or bagfuls a day. It consists of left-over and broken rolls and muffins, dry cuts of French bread, and for the most part, the trimmings and ends of toast bread.