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Classic
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page 107
Lemon Syrup for Seasoning.
Pare the lemons very thin, and put the peel to boil in a quart of water; cover
it, to keep in the flavor; put two pounds of loaf sugar to the peel of a dozen
lemons, and boil it till it becomes a rich syrup; keep it corked up in a bottle,
to season ice cream.
Syrup of Lemon Juice.
Dissolve three pounds of loaf-sugar in three quarts of water, squeeze and strain
lemons enough to make a quart of juice; boil it slowly with the water and sugar,
and take off the scum as it rises; when it is quite clear, strain and bottle it.
It will supply the place of fresh lemons when they cannot be had.
Pine Apple Syrup.
Pare the pine apples, cut them in pieces, and to three pounds of pine apple put
a quart of water; cover it and let it boil till very soft, when mash and strain
it; to a pint of this juice put a pound of sugar, boil it till it is a rich
syrup, and keep it corked up in bottles to season ice cream.
Almond Cream.
Take a pound of blanched almonds, and roll them fine with a bottle; mix them
with a few drops of rose-water, and stir them into a quart of cream; sweeten it
with loaf-sugar, put it in a pot over the fire, and stir it till it thickens.
Tincture of Vanilla.
Vanilla beans, well bruised, half an ounce; French brandy, one gill; let it
stand one week, and it will be fit for use. Keep it corked tight. This article
will
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