The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

cold, then turn it into a dish lined with pastry, put a rim of puff paste round the edge, and bake it half an hour. It will cut light and clear. 230. _Lemon Syrup._ Mix a pint of lemon juice with a pound and three quarters of lump sugar. Dissolve it by a gentle heat, skim it until clear, then add one ounce of thin cut lemon peel, and simmer if gently for a few moments. Strain it through a flannel bag; when cold, bottle, cork, and seal it tight, keep it in a cool place. Another method of making it which is cheaper, and very good, is to dissolve half an ounce of citric acid, in a pint of clarified syrup, by a gentle heat; when cool, put in a few drops of oil or a little essence of lemon. 231. _Orange Syrup._ Take nice fresh oranges, squeeze out the juice, and strain it; to a pint of juice put a pound and a half of while sugar. Dissolve it over a moderate fire, put in the peel of the oranges, and let the whole boil eight or ten minutes. Strain it till clear, through a flannel bag, bottle and cork it tight. This is nice to flavor puddings and pies, or sherbet. 232. _Blackberry Syrup._ Pick over blackberries that are perfectly ripe, boil them in their juice till they break to pieces, then strain them through a flannel cloth, and to each pint of juice put a pound of sugar. Boil it again for ten minutes, then strain it and add a wine glass of brandy to each pint of syrup. When cool, bottle and cork it tight, and set it in a cool place. This mixed with cold water in the proportion of a wine glass of it to two thirds of a tumbler of water is a very agreeable summer beverage, it also possesses fine medicinal properties. 233. _Clarified Syrup for Sweet Meats._ For most kinds of fruit, one pound of sugar, to one of the fruit, is sufficient to preserve them; some kinds of fruit