1416. Imitation Orgeat Syrup

1416.   Imitation Orgeat Syrup. Cream syrup, 1 pint; vanilla syrup, 1 pint; oil of bitter almonds, 4 drops. Or: About2 drachms imitation cream syrup (see No. 1430 (Imitation Cream Syrup)) are to be mixed with 2 ounces simple syrup and flavored with bitter almond and orange-flower waters.

1417. Orange-Flower Syrup

1417.    Orange-Flower Syrup. Add to 1 gallon simple syrup £ ounce extract of orange flowers.

1418. Coffee Syrup

1418.    Coffee Syrup. Coffee, roasted, £ pound; boiling water, 1 gallon. Enough is filtered to make 1/2 gallon of the infusion, to which add granulated sugar, 7 pounds.

1419. Nectar Syrup

1419.   Nectar Syrup. Strawberry syrup, 1/2 pint; Madeira wine, 1 ounce; orgeat syrup, 1/2 pint. Mix.

1420. Nectar Syrup

1420.    Nectar Syrup. Vanilla syrup, 5 pints; pineapple syrup, 1 pint; strawberry, raspberry, or lemon syrup, 2 pints. Mix.

1421. Sherbet Syrup

1421.    Sherbet Syrup. Vanilla syrup, 3 pints; pineapple syrup, 1 pint; lemon syrup, 1 pint. Mix.

1422. Ambrosia Syrup

1422.     Ambrosia Syrup. Raspberry syrup, 2 pints; vanilla syrup, 2 pints; Hock wine, 4 ounces. Mix.

1423. Hock and Claret Syrup

1423.    Hock and Claret Syrup. Hock or claret wine, 1 pint; simple syrup, 2 pints. Mix.

1424. Solferino Syrup

1424.     Solferino Syrup. Brandy, 1 pint; simple syrup, 2 pints. Mix.

1425. Cream Syrups

1425.    Cream Syrups. These are prepared by mixing highly flavored syrups with fresh cream. As this latter does not keep well, it is a more economical plan to make a simple cream syrup in suitable quantities, and to add a portion of it to the flavored syrup as required. This prevents the loss of different flavored syrups by spoiling, and allows of the cream being used for any flavored syrup.

1426. Simple Cream Syrup

1426.    Simple Cream Syrup. Mix together thoroughly 1 pound powdered sugar with 1 pint fresh cream. Keep it in pint bottles for use.

1427. Taylor's Cream Syrup

1427.    Taylor's Cream Syrup. Fresh cream, £ pint; fresh milk, £ pint; powdered sugar, 1 pound. Mix by shaking, and keep in a cool place. The addition of a few grains of bicarbonate of soda will for some time retard souring.

1428. Hubbell's Cream Syrup

1428.    Hubbell's Cream Syrup. This is prepared with 13/4 pounds sugar to 1 pint of cream.

1429. Cream Syrup

1429.    Cream Syrup. Take of fresh cream, 1 pint; fresh milk, 1 pint; fine powdered sugar, 3 pounds; beat the sugar with the milk and the whites of 2 eggs, then mix with the cream. Flavor with vanilla, lemon, or strawberry. Keep in a cool place, well bottled.

1430. Imitation Cream Syrup

1430.    Imitation Cream Syrup. Make an emulsion with 3 fluid ounces fresh oil of sweet almonds, 2 ounces powdered gum-arabic, and 9 ounces water; then dissolve 1 pound white sugar by a gentle heat, strain, and when cool, add the whites of 2 eggs. It should be put up in small bottles, well corked, in a cool place. This is not only an excellent imitation and substitute for cream syrup, but will keep well for a considerable time.

1431. Cream Syrup

1431.     Cream Syrup. Take of fresh unskimmed milk, 1 pint; sugar, 2 pounds, Troy. Dissolve by shaking in a bottle, add 1/3 of this to 2/3 of any of the fruit syrups; or, for vanilla cream, add about a table-spoonful of fluid extract of vanilla to 1 pint.

1432. Vanilla Cream Syrup

1432.    Vanilla Cream Syrup. Fluid extract of vanilla, 1 ounce; simple syrup, 3 pints; cream (or condensed milk), 1 pint. May be colored with carmine.

1433. Coffee Cream Syrup

1433.     Coffee Cream Syrup. Coffee syrup, 2 pints; Cream, 1 pint.

1434. Nectar Cream Syrup

1434.    Nectar Cream Syrup. This is a mixture of 3 parts vanilla syrup, 1 part pineapple syrup, 1 part lemon syrup, and 1 part simple cream syrup.