| 单词 | sirup |
| 例句 | To boil down, to reduce in bulk by boiling; as, to boil down sap or sirup. Webster's Unabridged Dictionary (2nd 100 Pages) 2012-03-24T02:00:19.387Z By flowing slowly over so large a surface, evaporation goes on rapidly and the sap is changed to sirup by the time it has finished its journey. How We are Fed A Geographical Reader 2012-02-07T03:00:10.237Z Before the spell took effect they had partaken, respectively, of sugar, sirup, and honey. The Moral Instruction of Children 2012-02-02T03:04:33.057Z An addition of glycerine or sirup, of 5 to 10 per cent, will be even preferable. Scientific American, Vol. XLIII.?No. 1. [New Series.], July 3, 1880 A Weekly Journal Of Practical Information, Art, Science, Mechanics, Chemistry, And Manufactures 2012-01-05T03:00:30.823Z She doesn’t furnish only flannels and cough sirup to the poor. The Corner House Girls Snowbound 2011-12-30T03:00:22.827Z It is used as a decolorizing material in filtering sirups, extracts, etc., and as a black pigment. Webster's Unabridged Dictionary (2nd 100 Pages) 2012-03-24T02:00:19.387Z When the liquid comes out of this bone filter it is a perfectly clear sirup, which is then crystallized. How We are Fed A Geographical Reader 2012-02-07T03:00:10.237Z I tried the different kinds of candy, and sirups, and then went out and bought some lemonade and a dozen raw oysters. My Life in Many States and in Foreign Lands Dictated in My Seventy-Fourth Year 2011-12-12T03:00:33.863Z A sirup made from this plant is a valuable aperient in cattle practice. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z He will also take care not to burn the sirup by urging the fire toward the end of the operation. Forest Life and Forest Trees: comprising winter camp-life among the loggers, and wild-wood adventure. with Descriptions of lumbering operations on the various rivers of Maine and New Brunswick 2011-10-11T02:01:03.847Z In the spring they bored holes in the maple trees, from which flowed a sap or sweet water that when boiled down made maple sirup and maple sugar. Stories of Old Kentucky 2011-09-23T02:00:21.413Z They are then placed in a sirup flavored with Mexican vanilla, in which they remain for about three days. How We are Fed A Geographical Reader 2012-02-07T03:00:10.237Z I had not altogether overlooked this fact when I asked the factory people where they got the water for the sirup of the preserves. My Life in Many States and in Foreign Lands Dictated in My Seventy-Fourth Year 2011-12-12T03:00:33.863Z I could stand them; fact is, Mary was a sort of soothin' sirup, with her pleasant face and calm, cheery voice. The Postmaster 2011-09-21T02:00:28.863Z If his sirup is acid, a little clear lime-water will saturate it, and the lime will principally separate with the molasses or with the scum. Forest Life and Forest Trees: comprising winter camp-life among the loggers, and wild-wood adventure. with Descriptions of lumbering operations on the various rivers of Maine and New Brunswick 2011-10-11T02:01:03.847Z Not only that, but she followed this by using a sirup for the sugar, and using eighty per cent barley flour and twenty of wheat. Short Stories of the New America Interpreting the America of this age to high school boys and girls 2011-09-17T02:00:26.183Z The sirup is put up in cans, or boiled down into sugar, which is molded into small cakes, and brings a high price. How We are Fed A Geographical Reader 2012-02-07T03:00:10.237Z I was very fond of them, and ate them with sirup or molasses. My Life in Many States and in Foreign Lands Dictated in My Seventy-Fourth Year 2011-12-12T03:00:33.863Z Instead it distinctly suggested rather weak and not very superior strawberry sirup and carbonated water. The Sin of Monsieur Pettipon and other humorous tales 2011-09-17T02:00:25.067Z Taylor did not seem to mind it, but Bud, with a vigorous appetite, and longings that ran to flapjacks and sirup, grew impatient. The Ranchman 2011-08-27T02:00:21.017Z His coffee with its abominable sirup tasted more bitter 215 than ever. Short Stories of the New America Interpreting the America of this age to high school boys and girls 2011-09-17T02:00:26.183Z Sugar, molasses and sirup, confections, honey, and beeswax. United States Government Publications, v. 8 Jan-Jun 1892 A Monthly Catalog 2011-06-22T02:00:25.153Z It has a slight "tang" of archaism—just enough to suggest "lucent sirups tinct with cinnamon," or the "spice and balm" of Miller's sea-winds. The Letters of Ambrose Bierce With a Memoir by George Sterling 2011-05-26T02:00:19.673Z Strychnin sirup is prepared as follows: Dissolve a half ounce of strychnia sulphate in a pint of boiling water; add a pint of thick sugar sirup and stir thoroughly. House Rats and Mice Farmers' Bulletin 896 2011-03-12T03:00:26.220Z Likewise, sirups taken as medicines are not considered foods, even though they contain nourishment, unless one drinks a large quantity for its food content. Moral Theology A Complete Course Based on St. Thomas Aquinas and the Best Modern Authorities 2011-02-24T03:00:54.237Z One might just as well argue that flapjacks for the same reason were best without sirup; cake without frosting; bread without butter. Short Stories of the New America Interpreting the America of this age to high school boys and girls 2011-09-17T02:00:26.183Z It was well that there should be enough of them to take the sap as it came, so that nobody need be tempted to throw cold sap into boiling sirup at the wrong time. Winter Fun 2011-01-25T03:00:22.297Z Babies are sometimes constipated as the result of the opium administered in soothing sirups. Dietetics for Nurses A smaller quantity may be prepared with a proportional quantity of water and sirup. House Rats and Mice Farmers' Bulletin 896 2011-03-12T03:00:26.220Z They fancy stimulants; and sugar dissolved in ale, old brown October, or, better still, made into a rich sirup with Port wine, they find very delectable. The Atlantic Monthly, Volume 16, No. 94, August, 1865 Alcoholic drinks, tobacco, opium, soothing sirups, and pain killers are narcotics. Health Lessons Book 1 “Maple sirup?” he asked insinuatingly, and at Peggy’s nod, he indulged in frantic demonstrations of delight. Peggy Raymond's Vacation or Friendly Terrace Transplanted Lift fruit from hot sirup, place in quart jars, strain the juice and pour over the fruit. Dietetics for Nurses In preparing the bait it is necessary to moisten all the oatmeal with the sirup. House Rats and Mice Farmers' Bulletin 896 2011-03-12T03:00:26.220Z "Lemons, you know, are scarce to be got for any price, and as for lemonade made of sirup, it's positively vulgar and detestable; it tastes just like cream of tartar and spirits of turpentine." The May Flower, and Miscellaneous Writings And you shall have a buckwheat cake Better than mother used to make, And sirup from the maple wood— Not a vile sorghum “just as good.” The So-called Human Race Method: Cream butter, sugar and yolk; then add the sirup and beat hard. Stevenson Memorial Cook Book He heaped a bounteous supply of white and dark meat and "stuffing" on each plate and passed it to "Ma", who put on brown corn fritters and sweet potatoes baked with sirup. The Mark of the Knife We have seen as fine sugars and sirups, of all the different grades, made from this new cane, as any others we have ever tasted. Soil Culture I did so without further invitation, and never made a better supper, the programme being to dip the bread into the sirup, mouthful by mouthful. Happy Days for Boys and Girls It was then washed, scraped clean, and put into sirup. Notes and Queries, Number 216, December 17, 1853 A Medium of Inter-communication for Literary Men, Artists, Antiquaries, Genealogists, etc The sirup gauge costs about 50 cents and the cylinder about 25 cents. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The entertainment, in the course of which we were served with refreshments, continued till twelve; the refreshments were sirup served in little cups, and afterward chocolate with sponge-cake, and meringues and water. Pepita Ximenez He came forward and replied in a voice somewhat smothered by cakes and sirup. Our Next-Door Neighbors It is not only a good table sirup, but is a most useful sugar substitute for the preparation of other culinary products. Manual of American Grape-Growing This, with some hard biscuits and some sirup out of a bottle, constituted their meal, which Rathburn soon had ready. The Coyote A Western Story If the peaches are to be canned in sirup, put them at once into the sterilized jars. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 For example, maple sirup, widely advertised and generally sold, would be subject to the provisions of the national law. Rural Hygiene C—— had never heard of the Jockey-club, or of bubble bets before, and she used the word medicine, because she forgot the name of Velnos' vegetable sirup. Practical Education, Volume II I told them I would take corn, peas, potatoes, sirup, pork, shucks, cotton-seed—in fact, anything with which they wished to pay me. Tuskegee & Its People: Their Ideals and Achievements Later he invaded the sugar-bush by night, gnawing deep notches in the edges of the sap buckets and barrels, and helping himself to the sirup in the big boiling-pan. Forest Neighbors Life Stories of Wild Animals Such sirups as are used in canning and preserving are made with varying proportions of water and sugar. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 With it were connected visions of future buckwheat cakes and maple sirup. When Life Was Young At the Old Farm in Maine Oliver, hungrily devouring chicken and rolls and bacon and sausages and hot waffles with maple sirup, was saying little but was listening earnestly to the jokes and laughter of Cousin Jasper. The Windy Hill The white crystals separate from the dark molasses sirup. Fil and Filippa Story of Child Life in the Philippines After having been subjected to this heavy pressure, they came out squeezed almost dry, and the sweet juice, or sirup, flowed down into a large trough hollowed out of the trunk of a tree. Adventures of a Young Naturalist When the water predominates the sirup is light. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Bob was pouring sirup on a pancake, a product of much patience both on his part and the Chinese cook's. The Desert Fiddler I was trying to rub that zigzag stream of sirup off my apron; and O, how sick I grew! Aunt Madge's Story I hollored because I thought they was going to take all Master's sirup. Slave Narratives: A Folk History of Slavery in the United States from Interviews with Former Slaves, Arkansas Narratives, Part 4 The cloud of steam which is rising above the copper shows that the juice is evaporating; in a few minutes more it will be converted into sirup, and will ultimately form crystals. Adventures of a Young Naturalist The most scientific and accurate is with the sirup gauge. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 It is used partly as a confection, but in the main as a sirup. Commercial Geography A Book for High Schools, Commercial Courses, and Business Colleges Strong, I assure you, boiled down to a thick sirup. Aunt Madge's Story This while, to the same place came his sayer of hours, lapped up about the chin like a tufted whoop, and his breath perfumed with good store of sirup. The Best of the World's Classics, Restricted to Prose, Vol. VII (of X)—Continental Europe I Into these, which had been previously moistened, some laborers were pouring the boiling sirup. Adventures of a Young Naturalist Careful measurement or weighing is, however, quite satisfactory for all ordinary work if the sirup need not be boiled a long time. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Purified molasses is usually known as "sirup," and much of it is made by boiling a solution of raw sugar to the proper degree of concentration. Commercial Geography A Book for High Schools, Commercial Courses, and Business Colleges Then there is the nice sirup; and did you ever eat any maple-candy? The Nursery, April 1873, Vol. XIII. A Monthly Magazine for Youngest People “Help!” whispered Harrow, but the poet had caught his eye, and was fixing the young man with a smile that held him as sirup holds a fly. Iole In Java it is used both in the ripe and unripe state in pies; a sirup is also made of the juice, and a conserve of the flowers. Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture From this it will be seen that it is difficult to say what proportion of sugar a sirup will contain after it has been boiling ten or more minutes. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Orange wine 1 " Pineapple sirup 1 " Acid solution phosphates 8 fl. oz. Scientific American Supplement, No. 1082, September 26, 1896 Then the sap is boiled till it becomes sirup; and the sirup is boiled into sugar. The Nursery, April 1873, Vol. XIII. A Monthly Magazine for Youngest People Substances suitable for balls can be made up by the addition of honey, sirup, soap, etc., when required for immediate use. Special Report on Diseases of the Horse A sirup called Miel de Palma or palm honey, is prepared by boiling the sap of this tree to the consistency of treacle, and is much esteemed for domestic use as sugar. Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture Of course by the use of the sirup gauge the proportion of sugar in a sirup may be ascertained at any stage of the boiling. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Pineapple sirup � " Muscatel � " Acid solution of phosphates 8 fl. oz. Scientific American Supplement, No. 1082, September 26, 1896 Well, by and by the sap in the little kettle had boiled into sirup. The Nursery, April 1873, Vol. XIII. A Monthly Magazine for Youngest People Pastes or electuaries are medicines mixed with licorice-root powder, ground flaxseed, molasses, or sirup to the consistency of honey, or a "soft solid." Special Report on Diseases of the Horse They are also preserved whole in sirup, and are sometimes called limeberries. Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture After all, however, it is possible to measure sugar and water so that you can know the percentage of sugar when the sirup begins to boil. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Heat together on hot water bath until the chocolate is melted, constantly stirring, and then add enough sirup to make 1 gallon. Scientific American Supplement, No. 1082, September 26, 1896 Then the children brought some clean snow in their cups, and carefully dipped a spoonful of hot sirup into each cup. The Nursery, April 1873, Vol. XIII. A Monthly Magazine for Youngest People For supper us had bread and milk, wid butter and 'lasses sirup. Slave Narratives: A Folk History of Slavery in the United States From Interviews with Former Slaves Georgia Narratives, Part 2 It was white honey which the bees had deposited in his useless chimney; the sirup filled the pan almost to its edge, while the middle was piled high with oozing chunks of comb. The Wrong Woman One pint sugar and one-half pint water gives sirup of 32� density. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The sirup must be added in small portions at first, under constant stirring, and the result will be a superior sirup. Scientific American Supplement, No. 1082, September 26, 1896 Confection, a sweetmeat; a preparation of fruit with sugar; also a preparation of medicine with honey, sirup, or similar saccharine substance, for the purpose of disguising the unpleasant taste of the medicine. A Treatise on Domestic Economy For the Use of Young Ladies at Home and at School After the third time, they are fit to dry, if the weather is good; if not, let them stand in the sirup until drying weather. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. George slept but restlessly; and once more during the night a small dose of the sirup was administered. Adrift in the Ice-Fields One pint sugar and 3 gills water gives sirup of 28� density: Use either this or the preceding for preserved peaches, plums, quinces, currants, etc. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Soothing sirup soothes the baby, often doping its spirit for life, or soothing it into a sleep from which it never wakes. Civics and Health Electuary, a mixture, consisting of medicinal substances, especially dry powders, combined with honey or sirup, in order to render them less unpleasant to the taste, and more convenient for internal use. A Treatise on Domestic Economy For the Use of Young Ladies at Home and at School This is also intended for 80 gallons of liquor, preferably adding to the latter one-half gallon of simple sirup. Scientific American Supplement, No. 1157, March 5, 1898 Name three kinds of sirup, and mention materials from which they are prepared. Human Foods and Their Nutritive Value The process of making a sirup is very simple, but there are a few points that must be observed if sirup and fruit are to be perfect. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 But a telltale bottle of soothing sirup showed that the child was dying from morphine poisoning. Civics and Health Both the fruit and the sirup are laxative. The Mother and Her Child In place of a limpid, colorless liquid the bottles contained a dense sirup, in which were floating several large masses of a solid of a yellowish color. Scientific American Supplement, No. 1157, March 5, 1898 In the blossom they place a little cobalt or "fly-stone" and sirup. Agriculture for Beginners Revised Edition If rich sirups are boiled hard, jarred, or stirred they are apt to crystallize. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Ofttimes have I with a cup of grape sirup well thickened, made a kid skin of wine. The Coming of the King Begin by eating a half-dozen of the prunes with sirup at night, and increase or decrease the amount as may be needed. The Mother and Her Child Then a side of beef, a can of tea; next a bag of flour, and again an actual keg of sirup. Old Man Savarin and Other Stories In Mississippi, in Alabama, Florida, Georgia, South Carolina, northern Louisiana, and in northern Texas it is generally made into sirup. Agriculture for Beginners Revised Edition The sirup may be made a day or two in advance of canning time. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 He did not love the liquor, although the rank taste of it was ameliorated by a liberal admixture of sirup. The Drummer Boy "I have ordered oatmeal, buckwheat cakes and maple sirup, poached eggs on toast, chops—" "Stop, stop," yelled Pud. Bob Hunt in Canada That afternoon they had come to the bottom of the flour-bag, after living for three days on unleavened slapjacks without either butter or sirup. The Atlantic Monthly, Volume 13, No. 80, June, 1864 In the early days of our country considerable quantities of maple sirup and maple sugar were made. Agriculture for Beginners Revised Edition The light sirups will not keep long unless sealed, but the heavy sirups keep well if covered well. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 "It was water the boys came down here in search of; and they've tapped five barrels of sirup in the operation, and finally they've stuck the gimlet into a cask of—taste on't." The Drummer Boy It might have been the sirup pitcher or the plum jar. Baby Pitcher's Trials Little Pitcher Stories Let me recommend tourists like ourselves to include in the former catalogue plenty of canned fruits, sardines, and apple-butter,—in the latter, a jug of sirup for the inevitable camp slapjacks. The Atlantic Monthly, Volume 13, No. 80, June, 1864 In many states sirup and sugar are still made from maple sap. Agriculture for Beginners Revised Edition In making tests it is essential that the sirup should be deep enough to reach the zero point of the gauge. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The sap boiled in making sirup and sugar. The Mide'wiwin or "Grand Medicine Society" of the Ojibwa Seventh Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1885-1886, Government Printing Office, Washington, 1891, pages 143-300 At the foot of the Andes, Pœppig found that the most refined sugar in a few days dissolved into sirup, and the best gunpowder became liquid even when inclosed in canisters. The Andes and the Amazon Across the Continent of South America No woodsman, as will presently appear in our narrative, can tell when a slapjack may be the last plank between him and starvation; and to this plank how powerfully sirup enables him to stick! The Atlantic Monthly, Volume 13, No. 80, June, 1864 The sap is boiled in evaporating-pans, and made into either sirup or sugar. Agriculture for Beginners Revised Edition Experiments have demonstrated that when sugar is dissolved and heated in fruit juice, if the sirup gauge registers 25�, the proportion of sugar is exactly right for combining with the pectin bodies to make jelly. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 We found them next day at a sirup making at “Old Tommy’s” field, six miles away. The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Percy came over, and we had a ripping fire and popped Ontario pop-corn with Ontario maple sirup poured over it. The Prairie Wife The manufacture of jellies, preserves, sirups, and various kinds of pickles and condiments has perhaps afforded the largest field for adulterations, although it is possible to adulterate nearly all of the leading articles of food. Physiology and Hygiene for Secondary Schools While these mills rarely extract more than one half of the juice in the cane, the sirup made by them is very palatable and usually commands a good price. Agriculture for Beginners Revised Edition When the sirup begins to boil, add the remaining 10 quarts of berries. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 They had left their homes that they might have a pleasuring for a few weeks together, “camping out” and making and eating sirup. The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Shall I get the maple sirup for the pancakes? Prudence of the Parsonage The adulteration of sugar-house sirups by starch glucose is still more extensively practiced than that of sugar, and a great portion of sirups sold by retailers in this market is adulterated with starch glucose. Scientific American Supplement, No. 315, January 14, 1882 Put some of the fruit in the boiling sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 To obtain the sirup the Indians had constructed two rude mills, the cylinders of which, however, were so loosely adjusted that full half the juice was lost in the process of crushing the cane. The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Before removing from the fire add a heaping tablespoonful of brown flour and cook until the sirup is heavy and smooth. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Fairy went soberly down cellar, and brought up the golden sirup. Prudence of the Parsonage Considerable quantities are sold of a thin sirup, of about 32� Baum�, in which the proportion of sugar to the impurities is greater than in common sugar-house molasses. Scientific American Supplement, No. 315, January 14, 1882 It may be that there will not be sufficient sirup toward the latter part of the work; for this reason it is well to have a little extra sirup on the back of the stove. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 At the time we were at the camp quite a quantity of the sirup had been made. The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Make a sirup, using a half pound of pure granulated sugar and a half pint of water. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Moreover, most of the fruits when canned in water alone do not retain their natural flavor, texture and color as well as fruit put up in sirup. Trees, Fruits and Flowers of Minnesota, 1916 Embracing the Transactions of the Minnesota State Horticultural Society,Volume 44, from December 1, 1915, to December 1, 1916, Including the Twelve Numbers of "The Minnesota Horticulturist" for 1916 There is no resemblance between this precipitate and that due to starch sugar sirup. Scientific American Supplement, No. 315, January 14, 1882 Make the sirup; prepare the fruit the same as for cooking in the preserving kettle. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Both men and women are tailors, shoemakers, flour makers, cane crushers and sirup boilers, wood hewers and bearers, and water carriers. The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Take each violet by the stem, dip into the hot sirup and return to the sieve, which should be slightly oiled. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Any fruit, they say, may be successfully sterilized and retained in the pack by simply adding boiling water instead of the hot sirup. Trees, Fruits and Flowers of Minnesota, 1916 Embracing the Transactions of the Minnesota State Horticultural Society,Volume 44, from December 1, 1915, to December 1, 1916, Including the Twelve Numbers of "The Minnesota Horticulturist" for 1916 The sirup is treated with magnesia, and the coniine dissolved out by shaking up with ether. Scientific American Supplement, No. 315, January 14, 1882 Large fruits, such as peaches, pears, quinces, crab apples, etc., will require about a pint of sirup to each quart jar of fruit. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 I tasted some of the sirup also, eating it Indian fashion, i.e., The Seminole Indians of Florida Fifth Annual Report of the Bureau of Ethnology to the Secretary of the Smithsonian Institution, 1883-84, Government Printing Office, Washington, 1887, pages 469-532 Wash and add as many figs as can be covered by the sirup. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Add 1/2 ounce of glycerine and 1/4 pint of corn sirup and stir thoroughly. Life History of the Kangaroo Rat When a sirup of this kind is stirred with three times its volume of methylic alcohol, a marked turbidity and deposition will take place, which consists of pure sugar. Scientific American Supplement, No. 315, January 14, 1882 The small fruit will require a little over half a pint of sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 It, with sorghum, is classed as a sub-variety of sugar cane, which will yield sirup and fodder, but will not crystallize under several months' time, and even then in but small percentage. Scientific American Supplement, No. 312, December 24, 1881 Cook until they are tender and yellow, then remove from the fire and let them stand in the sirup over night. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Proceed as in the above directions with sirup, glycerin, etc. Life History of the Kangaroo Rat Hence ethylic alcohol of this strength is not suitable for distinguishing a sirup mixed with starch glucose from a straight sugar-house sirup. Scientific American Supplement, No. 315, January 14, 1882 The amount of sugar in each quart of sirup should be regulated to suit the fruit with which it is to be used. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 "If sorghum is to be grown for its sirup, or for fodder, it will evidently render excellent service." Scientific American Supplement, No. 312, December 24, 1881 Add a cupful rich sirup and a cupful thick cream, beat well, then freeze. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Live steam from the fire-room forced the soapy sirup out of the boiler, through the small iron pipe, into the hollow that led to the geyser far underground. The Runaway Skyscraper Therefore, if the product is a clear sirup at 40� B., and it tests 55 per cent., it cannot be straight. Scientific American Supplement, No. 315, January 14, 1882 When the steam passes off take out one jar at a time and place in a pan of boiling water beside the boiler, fill up with boiling sirup, and seal. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 For the overtaxed and invalided, the dew-drops do not sparkle as diamonds; the wet grass suggests red flannels and cough sirups. The Investment of Influence A Study of Social Sympathy and Service Turn out and ornament the top with fresh pineapple cut in crescent pieces or with quartered peaches and serve a fresh fruit sirup sauce with the cream. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. The opinion that the reactions were due to cane sugar received repeated confirmations in the formation of true cane sugar crystals in sirups made from sorghum. Scientific American Supplement, No. 633, February 18, 1888 When cool, this sirup yields successive crops of sal-ammoniac crystals, which latter are removed by shaking up the mass with twice its volume of strong alcohol, and filtering. Scientific American Supplement, No. 315, January 14, 1882 Put the drained green gages in this sirup and cook gently for twenty minutes. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Not poppy, nor mandragora, Nor all the drowsy sirups of the world, Shall ever medicine thee to that sweet sleep Which thou ow'dst yesterday. Familiar Quotations Reduce some pure maple sirup by boiling until quite thick, stir into it some sliced pecans or walnuts and serve hot with each portion of the cream. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. The process of boiling to grain may be described as follows: A portion of the sirup is taken into the pan, and boiled rapidly in vacuo to the crystallizing density. Scientific American Supplement, No. 633, February 18, 1888 Boil them gently in enough sirup to cover them till they become tender. Scientific American Supplement, No. 315, January 14, 1882 Pour one-half of the sirup into a second kettle. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 A European fashion is to spread on tree trunks a sirup made of brown sugar and rum, and visit them once in a while at night with net and lantern. Scientific American Supplement, No. 643, April 28, 1888 Beat the yolks of six eggs until lemon colored and thick, then add the sirup little by little, constantly beating. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. When the proper density is reached the crystals sometimes fail to appear, and a fresh portion of cold sirup is allowed to enter the pan. Scientific American Supplement, No. 633, February 18, 1888 In the sirups there is a considerable quantity of sugar, while in some fruits it is present in more or less dilute form. General Science As each jar is taken from the boiler put it in a pan of hot water and fill up with the hot sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 A-la-mode beef; fricasseed chicken; Calcutta curry," read her mischievous father from the bill, as fast as he could read; "macaroni; salsify; flummery; sirup of cream. Dotty Dimple Out West Whip two whites of eggs stiff and then pour the hot sirup over them and continue beating them until the mixture is cold. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. This cold sirup causes a sudden though slight reduction in temperature, which may so reduce the repulsive forces as to allow the attraction among the molecules to prevail, resulting in the inception of crystallization. Scientific American Supplement, No. 633, February 18, 1888 Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups. General Science If these crystals are stirred into the sirup they are apt to cause the mass to crystallize in time. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The New England Grocer says that the manufacture of molasses is really the manufacture of sugar up to a certain stage, for molasses is the uncrystallized sirup produced in the making of sugar. Scientific American Supplement, No. 561, October 2, 1886 Beat the whites of three eggs until very stiff, pour the sirup slowly over it, beating constantly. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. When the contents of the pan have again reached the proper density, another portion of sirup is added. Scientific American Supplement, No. 633, February 18, 1888 In sugar refineries the temperature of the heated liquids is observed most carefully, since a difference in temperature, however slight, affects not only the general appearance of sugars and sirups, but the quality as well. General Science The sirup gauge should register 25�, no matter what kind of fruit is used. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The uncrystallized sirup is expressed by putting the whole into cloth bags and subjecting them to pressure. Scientific American Supplement, No. 561, October 2, 1886 Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes. Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. The contents of the pan are repeatedly brought to the proper density, and fresh sirup added as above described until the desired size of grain is obtained, or until the pan is full. Scientific American Supplement, No. 633, February 18, 1888 Commercially, charcoal is used on a large scale in the refining of sugars, sirups, and oils. General Science In addition, it would be well to have a flannel straining bag, a frame on which to hang the bag, a sirup gauge and a glass cylinder, a fruit pricker, and plenty of clean towels. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 It is then pumped into the sirup clarifiers, skimmed, and again run through bone black, and finally is conducted into another kettle, where it is allowed to crystallize. Scientific American Supplement, No. 561, October 2, 1886 But they were pleasant, kindly women, who did wonderful needlework, and made all kinds of dainty dishes and cordials and sirups. The Squire of Sandal-Side A Pastoral Romance Sandy & Co., of New Orleans, and while the sirup produced paid the expenses of the factory, not a crystal of sugar was made. Scientific American Supplement, No. 633, February 18, 1888 The sugar manufacturer trusted to gravity to drain the sirup from his crystals, but the operation was long and at best imperfect. Scientific American Supplement, No. 613, October 1, 1887 Before beginning to pare fruit have some sirup ready, if that is to be used, or if sugar is to be added to the fruit have it weighed or measured. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The sirup that fails to crystallize is molasses, and it is here that we catch up with what we started after. Scientific American Supplement, No. 561, October 2, 1886 Otherwise it seldom if ever occurs unless soothing sirups or other drugs have been given. The Care and Feeding of Children A Catechism for the Use of Mothers and Children's Nurses From the double effects the sirup is stored in tanks ready to be taken into the strike pan, where the sugar is crystallized. Scientific American Supplement, No. 633, February 18, 1888 Sugar Machines.—Besides separating the crystalline sugar and the sirup, secondary objects are to wash the crystals and to pack them in cakes. Scientific American Supplement, No. 613, October 1, 1887 As soon as a jar is full, pour in enough sirup to cover it. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Let them stand two days in the sirup. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes Never by the use of soothing sirups or other medicines. The Care and Feeding of Children A Catechism for the Use of Mothers and Children's Nurses You shall go to school with children of your own age, and have all you want to eat, good bread and milk, and muffins and sirup, and—" "Cheux fleur au gratin? Bessie's Fortune A Novel The material is fed in and moves downward under increased pressure, the sirup released flying out through the perforations of the basket, the whole revolving at high velocity. Scientific American Supplement, No. 613, October 1, 1887 When the proportion of sugar is large and that of the water small the sirup is said to be heavy. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 If made at all, the fruit must be very fresh, and the sirup perfectly clear. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes If the symptoms are urgent, ten drops of the sirup of ipecac should be given every fifteen minutes until free vomiting occurs. The Care and Feeding of Children A Catechism for the Use of Mothers and Children's Nurses Chemists agree that the operation is more effectual by bringing sulphurous acid in contact with sirups rather than juices; it is in the sirups that the coloring pigments are found. Scientific American Supplement, No. 832, December 12, 1891 The English word was no doubt prideful, but it melted in the mouth like a lick of sirup. Sentimental Tommy The Story of His Boyhood There are several methods of measuring the proportion of sugar in a sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Make a sirup as for preserves, and boil any fruit, prepared as directed, until tender. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes We avoid each other's eyes, and one's subdued "please pass that sirup pitcher!" is but tolerated like some boorish profanation of a church service. Ma Pettengill Sulphurous acid is run into the pan until the sirups cover the second coil. Scientific American Supplement, No. 832, December 12, 1891 One example among many: at present, sirup of white poppy, the diacodia of the old Codex, does not exist. Là-bas In boiling the water evaporates and the sirup grows thicker and richer. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Peaches pared and halved, or canned ones drained from the sirup, can be used. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes The solution is then evaporated to a sirup, and this poured into a mixture of equal parts of anhydrous alcohol and ether. Scientific American Supplement, No. 455, September 20, 1884 In sugar refining it is frequently desirable to determine the viscosity of sirups, molasses, etc. Scientific American Supplement, No. 832, December 12, 1891 It is manufactured with laudanum and sirup of sugar, as if they were the same thing! Là-bas For example, if a large quantity of sirup is boiled in a deep kettle the evaporation will not be rapid. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 In this case, prepare the sirup for sauce, as on p. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes It was filtered; the perfectly clear, almost colorless, liquid evaporated as far as possible on the water-bath, and the sirup while still warm brought into a good-sized flask. Scientific American Supplement, No. 455, September 20, 1884 Sugars by this new method test 99.8, and sirups from the same have a purity coefficient of 70. Scientific American Supplement, No. 832, December 12, 1891 "You haven't been lonely, Dol, I hope, have you?" said Cyrus, as a whole flapjack, doubled over and drenched in sirup, disappeared down his capacious throat. Camp and Trail A Story of the Maine Woods If the same quantity of sirup were boiled the same length of time in a broad, shallow kettle the water would evaporate more rapidly and the sirup would be thicker and heavier. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Make it into a sirup with a teacup of water to each pound, and skim carefully. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes The sirup was then well shaken with a large excess of absolute alcohol, when it became viscous, but did not mix with the alcohol. Scientific American Supplement, No. 455, September 20, 1884 White sugar to be washed is thoroughly mixed with a sugar sirup supersaturated. Scientific American Supplement, No. 832, December 12, 1891 Tinctures, elixirs, sirups, and even mucilages are filtered rapidly. Scientific American Supplement, No. 484, April 11, 1885 One pint sugar and 1 pint water gives sirup of 24� density: Use for canned acid fruits. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Boil the sirup until reduced one-half, and pour over them. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes When this shaking with alcohol has been repeated several times, the sirup is finally changed to a yellowish-gray mass. Scientific American Supplement, No. 455, September 20, 1884 The sirup swung from the same is used in next and following operations; when it becomes too thick it is sent to the vacuum pan to be regrained. Scientific American Supplement, No. 832, December 12, 1891 A pint of the thickest sirup will run through in four or five minutes. Scientific American Supplement, No. 484, April 11, 1885 One pint sugar and 1� pints water gives sirup of 17� density. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Turn out as directed, and eat with butter and sirup or with a made sauce. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes To the fruits hot sirup is applied; to the vegetables hot water and a little salt are added. Every Step in Canning Weak currents of electricity, 0.03 to 0.04 ampere, have been passed through sirups for fourteen hours without any special increase in purity coefficient. Scientific American Supplement, No. 832, December 12, 1891 There was boiled groats with sirup, cured fish, oatcakes with butter, a large stack of flatcakes, and a multitude of the best hotel dishes besides. Weird Tales from Northern Seas One pint sugar and 2 pints water gives sirup of 14� density: Use either of these two light sirups for canned pears, peaches, sweet plums, and cherries, raspberries, blueberries, and blackberries. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 For sirup allow one teacup of cold water to every pound of sugar, and, as it heats, add to every three or four pounds the white of an egg. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes Pour over them a thick sirup made of one quart of water and eleven pounds of sugar, boiled until very thick. Every Step in Canning There were also exhibits of tobacco, salt, canned fruits of every variety, canned meats and fish, hops, flour, maple sirup and sugar, including varieties of potatoes. Final Report of the Louisiana Purchase Exposition Commission No sooner was the pot hung on the pot-hook, than she would slip away with a big saucer and fetch sirup from the shop. Weird Tales from Northern Seas The lightest sirups may be used for filling up the jars after they are taken from the oven or boiler. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Where intended for lunch or tea, do not strain, but treat as follows: Make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes Pour in enough of the hot sirup to fill the jar, leaving as little air space as possible. Every Step in Canning Consider seriously whether the sirup of your preserves or the juices of your own soul will do the most to serve your race. The Atlantic Monthly, Volume 11, No. 67, May, 1863 Her mistress was going backwards and forwards continually, between store-room and pantry, after meal, or sugar, or butter, or sirup for the lefser. Weird Tales from Northern Seas All sirups are better for boiling from ten to thirty minutes. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 To be eaten hot with butter and sirup. The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes In the morning pour juice thus obtained into a preserving kettle, add berries and cook to 222 degrees Fahrenheit, or until the sirup is very heavy. Every Step in Canning It is then concentrated to a sirup, and a large excess of 95 per cent. alcohol added to it. An Introductory Course of Quantitative Chemical Analysis With Explanatory Notes The lefser were laid together without any sirup between them, and she gave out fat instead of butter. Weird Tales from Northern Seas The sirup gauge is a graduated glass tube, with a weighted bulb, that registers from 0� to 50�, and that is employed to determine the quantity of sugar contained in a sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 I went to the dining-room and found some biscuits, and set out two, with a large piece of corn-bread, a small piece of bacon, some nice sirup, and a pitcher of water. Strange True Stories of Louisiana In a first-class product there should be enough sirup to improve its flavor, but not enough to make it take the place in the diet of a sweet preserve rather than a fresh fruit. Every Step in Canning These were set upon the small table, the bit of candle standing, lighted, in the tumbler of sirup, the cake on a plate, the cordial in a wine-glass. The Grandissimes And then she handed him, as a specimen, one of his own lefser, which she had filled with butter and sirup herself, and let him taste it. Weird Tales from Northern Seas The sirup gauge and the glass cylinder must both be heated gradually that the hot sirup may not break them. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 There was a hogshead of sugar, a barrel of sirup, ten pounds of bacon and pease, four pounds of wheat-flour, and a small sack of corn-meal, a little vinegar, and actually some spice! Strange True Stories of Louisiana What is known as the California sirup is made with three parts of sugar to two parts of water, boiled gently to different concentrations. Every Step in Canning Again the wick turned down, but this time toward her,--a propitious omen,--and suddenly fell through the expended wax and went out in the sirup. The Grandissimes And he tasted it, and ate and ate till the sirup ran down both corners of his mouth. Weird Tales from Northern Seas The only exception to this is when they are cooked in a heavy sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 His hair was coarse, straight, and the color of maple sirup; his nose was broad and a little flattened at the point, and his clothes had a knack of never fitting him. Boyhood in Norway Almost every one likes canned pineapple, but some housewives stopped canning this fruit because they found that when cooked in sirup it seemed to get tough and less palatable. Every Step in Canning Fruit sirups, cream, etc., are usually added to give flavor. The Gutenberg Webster's Unabridged Dictionary Section S I do like a woman who knows the difference between champagne and carbonated sirup. Susan Lenox: Her Fall and Rise Draw the kettle back where the sirup will keep hot but not boil. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 "Oh, I have taken a Dover's-powder often, and I always bury it in sirup." The Atlantic Monthly, Volume 10, No. 59, September, 1862 Any fruit may be successfully sterilized by simply adding boiling water instead of the hot sirup. Every Step in Canning When fruits are cooked in water or in a thin sirup, the cellulose becomes softened. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and salt. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 For instance, eggs that are to be used for boiled icing should not be beaten until the sirup has finished boiling. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables In many instances it requires more sugar to sweeten a sauce after canning than it does when the product is canned in the hot sirup. Every Step in Canning Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cool and then add the sirup to the cider and the juice of the lemons. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Put it in the boiling sirup, and cook gently until tender. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 In removing them to a vegetable dish, pour over them the sirup that forms. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables When the product is to be used for pies, salads, and so on it is not necessary to can in sirup. Every Step in Canning Make a sirup by bringing the sugar and water to the boiling point. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Mousses nearly always contain gelatine and are frequently made without eggs, while parfaits are composed largely of sirup, eggs, and cream. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Fill the hot jars with it, and pour in enough sirup to fill the jar solidly. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 They may be served plain, but most persons prefer them with a sauce of some kind or with maple sirup. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables In canning without the sugar sirup, you would follow these directions: Cull, stem or seed, and clean fruit by placing in a strainer and pouring water over it until clean. Every Step in Canning The sirup that remains in the pan is poured over the apples when they are served. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cook the maple sirup for a few minutes only and pour this slowly over them. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Cook the fruit ten minutes; remove from the oven and fill the jar with boiling sirup. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Serve plain, with a desired sauce, or with maple sirup. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables Add one cupful of hot thin sirup to each quart of fruit. Every Step in Canning Bring the maple sirup to the boiling point in a saucepan. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the eggs, pour the hot sirup over them, and add the thin cream. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Prepare the fruit and sirup as for cooking in the oven. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Make a sirup of the sugar and the water, pour this around the apples, and bake slowly until they can be pierced easily with a fork. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables For a thin sirup take three cups of sugar and two cups of water. Every Step in Canning Drop the apples into the hot sirup, cook first on one side, and then turn and cook on the other. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals A few fresh strawberries or strawberries that have been canned in thick sirup make an attractive garnish. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies In that time the fruit will grow plump and firm, and the sirup will thicken almost to a jelly. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Serve the mush hot, and to add to its flavor serve with it sirup or honey. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads If it is desired to add salt, sugar, sirup, vinegar or other flavor this may be done when the product is packed in the jar. Every Step in Canning However, the juice of peaches makes a very good sirup if it is sweetened and cooked until it is thick. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Allow this to cook until a heavy sirup is formed. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies When the sirup boils so rapidly that particles of it are thrown on the upper part of the sides of the preserving kettle they often form crystals. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Serve these croquettes hot with either butter or sirup or both. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads Pour the hot sirup over the fruit at once. Every Step in Canning Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Maple sirup may be used in the same way as caramel by cooking it until it becomes thick. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The use of the sirup gauge and care not to boil the sirup too violently would do away with all uncertainty in jelly making. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Over each portion, pour some of the sirup left from cooking the apples, and serve hot with cream. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads It is possible to get more, sometimes almost twice as much, sirup into a quart jar containing large fruits, as apples and pears, than into a quart jar containing small fruits, as currants or blackberries. Every Step in Canning Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sirup during the baking. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals To these two ingredients may be added sweetening in the form of sugar, sirup, honey, etc. and flavoring of any desirable kind. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 The sweetening for bread is, as a rule, granulated sugar, although sirup, molasses, brown sugar, or white sugar of any kind may be employed. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads There is a little knack worth knowing about combining the sugar and water for the sirup. Every Step in Canning Kettles for the cooking of fruits with sirup should be flat and have a broad surface. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Put the sugar to cook with 1/2 cupful of water, and cook until the sirup will spin a thread or until it will form a firm ball when tried in cold water. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies These sirups are used for flavoring ice creams and water ices. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Practically no one dislikes waffles, and they are especially appetising when sprinkled with powdered sugar or served with sirup. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads This filling can be used for making apple pies in the same way that fresh apples would be used, with the exception that the sirup must be poured off and less sugar should be used. Every Step in Canning To assist in determining the correct proportion of sugar to use in the making of jelly, the hydrometer, or sirup gauge, which is explained in Canning and Drying, will be found helpful. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the egg white until stiff, pour the hot sirup into it, and continue beating until the mixture is stiff enough not to run. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies NOAH, who liked his soothin' sirup, got drunker than a sensashun preacher, on gin and milk, an orthodox drink them times. Punchinello, Volume 1, No. 17, July 23, 1870 Sugar melts upon the application of heat or, if it is in a melted condition, as sirup or molasses, it boils down and gives off water. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads Add a cup of hot thin sirup to each quart. Every Step in Canning As the cooking of the fruits in sirup hardens them to a certain extent, fruits that are not sufficiently ripe cannot be used, for they would be too hard when done. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Chop the raisins and nuts and add them to the sirup. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The solutions are put together, and the petroleum ether distilled off in vacuo at a low temperature, until there remains in the flask a dark brown sirup, which on cooling solidifies into a crystalline mass. Scientific American Supplement, No. 447, July 26, 1884 As water boils, some of it constantly passes off in the form of steam, and for this reason sirups or sauces become thicker the longer they are cooked. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads Windfall apples may be pared, cored and sliced, using water, and only a small quantity of that, instead of sirup, and canned for pies. Every Step in Canning Preserves proper are those cooked in a heavy sirup, either whole or cut into pieces. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals A thermometer is a convenient utensil to use in making icings of this kind, for with it the housewife can determine just when the sirup is boiled to the right point. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Each is provided with a false bottom, covered with thick woolen blankets, and through these the juice slowly drips into an immense iron vessel called a sirup tank. Scientific American, Volume 22, No. 1, January 1, 1870 A Weekly Journal of Practical Information, Art, Science, Mechanics, Chemistry, and Manufactures. If honey is not available, jam, preserves, or sirup may be substituted to advantage. Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads Pour over the product a hot thin sirup. Every Step in Canning To the rapidly boiling sirup, add the strawberries by dropping them carefully into it. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cut canned peaches into pieces, add sugar to them, and cook down until the sirup becomes thick. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The process of cleaning has now been completed, and the sirup is pumped into the covered vessel previously alluded to, called the vacuum pan. Scientific American, Volume 22, No. 1, January 1, 1870 A Weekly Journal of Practical Information, Art, Science, Mechanics, Chemistry, and Manufactures. And of course he stopped the case of sirup from going back. Look Back on Happiness Make sirup and put in double boiler to keep hot 5. Every Step in Canning Add the raspberries to the boiling sirup, and when they have come to the boiling point, cook for 8 to 10 minutes. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Over each serving, pour some of the peach juice, which has been boiled down into a thick sirup. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The woman of the house said he must be already cutting his teeth, and recommended some devilish sirup. Mary Marston Later in the evening we heard them discussing it in the kitchen; the sirup had not come too late, Paul said angrily. Look Back on Happiness It is not necessary to use sirup in canning fruits. Every Step in Canning Add the quinces, cook until tender, and remove from the sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the egg white until stiff, add the sirup slowly so as not to cook the egg, and beat constantly until thick enough to spread on the cake without running. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies They toped out of jolly bottomless cups four sorts of cool, sparkling, pure, delicious, vine-tree sirup, which went down like mother's milk; and healths and bumpers flew about like lightning. Gargantua and Pantagruel, Illustrated, Book 5 It was sirup that had come too late, she said; she had got sirup elsewhere in the meantime. Look Back on Happiness The sirups are made either with varying proportions of sugar and water or with the same proportions boiled different lengths of time. Every Step in Canning Then cook the apples in the sirup in the same way, and when tender remove from the sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The more common of the cooked varieties are made by beating a hot sugar sirup into well-beaten egg whites. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Furthermore, Cohen and Mendel demonstrated that in their experiments pure lactose neither prevented nor cured scurvy while Harden and Zilva could find no antiscorbutic value in either cane sugar, fructose, or sirup. The Vitamine Manual She liked the sweet taste of the thick bright-pink sirup and was soon quiet. The Happy End Some people temper new jars so they will stand the shock of hot water or hot sirup without breaking. Every Step in Canning Drop the sliced peaches into the sirup and cook until tender. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add 1/2 cupful of the water to the sugar and cook until a thick sirup is formed. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies This crystallizing is a process in which the juice is extracted and replaced with sugar sirup, which hardens and preserves the fruit from decay while still keeping the shape. History of California The latter was a place of white mosaic floor and glittering glass, with a marble counter heaped with vivid fruit and silver-covered bowls of sirups and creams with chopped nuts. Linda Condon This same blanching water can be used for making the sirup. Every Step in Canning Drop the pieces of pineapple into the sirup and cook them until they are tender. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The sirup that comes with the ginger is also used in the preparation of this dessert. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Refreshments were offered to us as to friends, and we lunched fairily upon little dishes of rose leaves, delicately preserved, with all their fragrance, in a "lucent sirup." Venetian Life Maple sap used to be pure sirup once, too, but Ne-naw-bo-shoo diluted it with rain water just out of spite. The Claim Jumpers If you wish the sirup thin heat until the sugar is dissolved. Every Step in Canning Put the sugar and water over the fire in a preserving kettle, and stir until the sirup comes to the boiling point. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cool, add the ginger chopped into small pieces, the ginger sirup, vanilla, and lemon juice. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies In Sirle, the first syllable has the same sound as sir, in sirup. The Wonderful Adventures of Nils There is some sirup worth having," said he; "stronger than yours. Dotty Dimple at Play There is no set rule for making sirup. Every Step in Canning To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the sirup is not cooked long enough, the icing will not stiffen and it will have to be mixed with powdered sugar to make it dry. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The shelves were luscious with ranks of cooling sirups which he alone knew how to make. Old Creole Days A large bouquet adorns the table; fancy writing materials are displayed; and a waiter, with sirups and an extempore soda fount, one of Parisian household refinements, stands just at my elbow. Sunny Memories of Foreign Lands, Volume 2 The amount of sugar used in the sirup will depend upon the individual taste. Every Step in Canning Stick one or two cloves into each peach, and drop the peaches into the sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Boil until a fairly hard ball is formed when the sirup is tried in cold water or until it threads when dropped from a spoon, as shown in Fig. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Remove from the fire, and gradually pour the sirup over the egg white to which a pinch of salt has been added and which has been beaten stiff. School and Home Cooking And so the evening passed, around the genial old fireplace; and before the children retired they smacked their lips over sirup sweet enough to satisfy them. Driven Back to Eden The sirup of canned whole apples can be used for pudding sauces or fruit drinks. Every Step in Canning Put them into jars, pour the sirup over them, filling each jar, and seal while hot. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Pour the hot sirup over the egg whites and continue beating. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The addition of glucose to cane sugar lowers the temperatures of the sirups at the various stages. School and Home Cooking The sky was rose color and the Seine the color of gooseberry sirup. The George Sand-Gustave Flaubert Letters It is a well-known fact, however, that most fruits canned in water will not retain so well their natural flavor, texture and color as fruit canned in sirup. Every Step in Canning It may also be more convenient to cook only part of the peaches in the sirup at one time, cooking the remainder after these have been taken out and put into jars. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add this sirup to the egg whites and beat well. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Tabulate the percentage composition of honey, of molasses, and of maple sirup. School and Home Cooking Vermont should come to them in hospitality and in pity, offering buckwheat cakes and maple sirup. Europe Revised The berries are then evenly distributed through the sirup. Every Step in Canning When the sirup is used for candy making, it must be boiled, but it seldom requires any liquid other than that which it already contains. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Separate the eggs, beat the yolks until thick and lemon-colored, and then beat the sirup into them. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies If tough fruits are canned by this method, first steam, then cook in sirup, or first cook them in clear water, add the sugar, and finish cooking. School and Home Cooking The ant, who had just swallowed the drop of sirup, now quietly descended the aspen walk; his belly was well stuffed and shining, and he stopped now and then to rest, and wash his face. Piccolissima Drop in a sirup cooked until it spins a thread. Every Step in Canning In the making of either of these kinds, the sirup may be allowed to drip as completely as possible from the pan without injury to the finished product. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the egg whites and pour the hot sirup over them, beating rapidly. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies If the fruit breaks into pieces readily, cook in a thick sirup. School and Home Cooking "A good sirup or a good liqueur is enough to make a fortune," he would often say. Pierre and Jean To prepare ginger sirup, add a few roots of ginger to the sirup. Every Step in Canning It will be noted, also, that brown sugar and corn sirup are two of the ingredients. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the eggs and add the sirup to the beaten eggs. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The pears may be finished in one day as follows: Cook the fruit until tender, then remove it, evaporate the sirup, add the fruit, reheat again, and finish as above. School and Home Cooking And, indeed, his great end in life seemed to be the concoction of sirups and liqueurs. Pierre and Jean With this amount of sirup the berries can be packed attractively without floating and no sirup will be left over. Every Step in Canning Drop these into the hot sirup, one at a time, with a coating fork or an ordinary table fork. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the egg whites, pour the hot sirup gradually over them, and continue beating. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The chief difference is that jars containing fruit are filled with sirup, while those holding vegetables are filled with water and salt is added. School and Home Cooking The keg of "golden sirup," purchased only the day before, lay empty upon the floor. Tales of the Argonauts To this amount of sirup add exactly two and three-fourths pounds of washed, capped and stemmed strawberries. Every Step in Canning When entirely covered with the sirup, remove and drop on greased plates or pans. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add sugar to the peach juice and cook until a thick sirup is formed. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies The thicker the sirup, the higher the temperature. School and Home Cooking Nor poppy nor mandragora, nor all the drowsy sirups of the world, could ever medicine him to that sweet sleep which he owed yesterday. Something New To make sirups recommended, boil sugar and water together in proportions given below: Every Step in Canning Pour the hot sirup over this until it is about 1 inch in thickness. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If it is desired not to mold the ice cream, serve it with a peach on individual serving plates and pour a spoonful of peach sirup over each portion. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies What ingredient does corn sirup contain that would make it effective in preparing creamy candy? School and Home Cooking About the soda-water bar in the drug store near the Hotel Cecil many American tourists found solace in the sirups and creams of home. The Agony Column To make sirup recommended, boil sugar and water together in proportions given below. Every Step in Canning Add half of the milk to the sugar and sirup and put over the fire to cook. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Then, too, a chocolate sirup made by cooking sugar, water, and chocolate or sugar, milk, and chocolate may be served hot or cold over ice cream and similar desserts. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Explain the use of corn sirup, cream of tartar, sour milk, and vinegar in these candies. School and Home Cooking If vegetables are being canned, cook them in the same way, but use salt and water instead of sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If no thermometer is available boil until the sirup is very heavy—about as thick as molasses. Every Step in Canning If some sirup is left in the pan, utilize it for something else, rather than allow it to drop on the surface of the candy in the platter or slab. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cook the sugar and water until the sirup threads. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies If a thermometer is used for testing sirups, what precaution should be taken against breaking? School and Home Cooking After this it is placed into hot jars, covered with boiling liquid--boiling water and salt for vegetables, meats, fish, or soups, and boiling sirup for fruits. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals As soon as jars are filled with hot sirup or hot water, place immediately in the canner. Every Step in Canning Cool as quickly as possible, so as to lessen the chances for crystallization to begin, and do not disturb the sirup in any way during the cooling. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Beat the eggs, add the maple sirup, and add this to the milk. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Cereals should be served with milk or cream, but with no sugar or sirup or not more than one teaspoonful to a serving. School and Home Cooking As has been stated, hot sirup is added for fruits and boiling water and salt for vegetables. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals They can be packed so closely that only a little sirup can be added. Every Step in Canning Both corn sirup and honey are used in the preparation of this candy. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The sugar used for ices is usually cooked with the water to form a sirup. Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Make a sirup of the vinegar and sugar. School and Home Cooking In canning by the oven method, proceed by preparing the food as for the cold-pack canning method; also, fill the jars with fruit or vegetables and with liquid or sirup as in this method. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Put water or sirup on, according to directions. Every Step in Canning Add the cooked peel to the sirup and cook for 5 to 10 minutes. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The chief difference between the canning of fruits and the canning of vegetables is that sugar in the form of sirup, instead of salt water, is used for the liquid. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If a sirup is desired, it may be made by using 1/4 to 1 cupful of sugar for each quart jar with from 2 to 3 cupfuls of water. School and Home Cooking Such sirups consist simply of sugar dissolved in boiling water. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the sirup is done two drops will break simultaneously from the side of the spoon. Every Step in Canning If the sirup sticks to the hands, dip them into cold water so as to moisten them somewhat before the next handful is taken up. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The quantity of sugar and water required for a sirup depends on the acidity of the fruit and the purpose for which it is to be used. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals When the sirup begins to simmer, add the pears and lemon rind; bring to the boiling point, remove from the fire, and turn into a stone jar. School and Home Cooking Thus, fruits of the same kind may be canned with sirups of different proportions. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If you do not have a thermometer the next best test is to pour the boiling sirup from the side of a clean, hot spoon, held horizontally. Every Step in Canning In this variety, pop corn and peanuts are combined and a sirup made of molasses and sugar is used to hold them together. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals In order to make sirup for canning, place the desired quantities of sugar and water in a kettle and proceed to heat them. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The last day, remove the fruit from the sirup, heat the sirup and evaporate it until there is just enough to cover the fruit. School and Home Cooking When it has begun to boil rapidly, remove the sirup from the fire and use it at once. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals It is this density of sirup that regulates its use for the different kinds of fruit and determines its nature. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Cook the molasses and the sugar until the sirup spins a thread. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The density of sirup is also affected by the amount and rapidity of evaporation that takes place in boiling, and these, in turn, depend on the amount of surface that is exposed. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add the fruit to the hot sirup, heat to the boiling point, then put in stone or glass jars or tumblers. School and Home Cooking For instance, if a sirup is cooked in a large, flat kettle, the evaporation will be greater and more rapid than if it is cooked in a small, deep vessel. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Thus, in the making of sirups for canning, the first point to be determined is whether the sirup desired should be light, medium, or heavy, and in its preparation the points mentioned must receive consideration. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The lemon sirup prepared for this beverage may be used as desired, for if it is put in a cool place it will keep for a long time. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals For determining the density of sirup, a sirup gauge, or hydrometer, will be found useful. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Granulated sugar is crystalline in structure, while commercial glucose exists in the form of a heavy sirup, i.e. is non-crystalline in form. School and Home Cooking To use such a gauge, partly fill a glass cylinder--an ordinary drinking glass will do--with the sirup and place the hydrometer in it. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The greater the amount of solid matter dissolved in the sirup, the higher will be hydrometer float. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals A tablespoonful or two of glucose or corn sirup added to such mixtures when they are boiled will help to keep them from crystallizing when they stand. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Then read the number of degrees registered by observing the mark that is level with the surface of the sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add from one eighth to one fourth cupful of sugar for each cupful of sirup, or "sweeten to taste." School and Home Cooking After the fruit has been prepared and while the containers, etc. are being sterilized, it is necessary to prepare the sirup that is to be used. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The hard fruits may be canned by this method with No. 1, 2, or 3 sirup, while the special fruits require No. 4 or 5 sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the fruit is to be canned for pie, it will be advisable to use thin sirup and then use more sweetening when pies are made. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Why should the jar containing fruit that is to be processed by the cold pack method be filled to 1/4 inch of the top with sirup rather than to overflowing? School and Home Cooking When the sirup is made by mixing the sugar and water and bringing it to a boil, the prepared fruit should be dropped into it and cooked. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals The fruit should be cooked in the sirup until it may be easily pierced with a fork or until it is soft. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Do not allow the apples to cook completely in the sirup, but when they are still hard remove them and continue to boil the sirup down. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the cold-pack method is employed in canning fruit, it is possible to obtain a sterilized product that is dependent for preservation on neither the sirup used nor the acid of the fruit. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Adjust a new, wet rubber on the jar; fill the jar to 1/4 inch of the top with sirup or with boiling water. School and Home Cooking They are then packed into jars and boiling sirup is poured over them. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Then add as much sugar as would be used for making the required sirup, and cook until the sugar is dissolved. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals As soon as they become soft, remove from the sirup, pour the sirup over them, and serve. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the rhubarb is being canned for sauce, fill each jar with sirup No. 5 or 6; if it is being canned for pie, use sirup No. 1, 2, or 3. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Add the hot sugar to the boiling sirup and cook. School and Home Cooking Then pack the fruit into the jars and fill the jars with boiling sirup. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If the apples are intended for pie, use sirup No. 1, 2, or 3; if they are for sauce, use sirup No. 3, 4, or 5. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Remove from the oven and serve with the sirup from the apricots. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If canned alone, they may require a heavier sirup than if apples are used with them. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Divide the cinnamon, allspice, and ginger into two parts, tie in cheese- cloth bags, and add to the sirup. School and Home Cooking After packing the jars and pouring in the sirup, proceed with the processing. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Pack them immediately into the jars and pour sirup No. 3 or 4 over them. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Such sirup is really just as delicious as maple sirup with griddle cakes. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Then pack them into the jars and fill the jars by pouring sirup No. 4, 5, or 6 over the figs. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Mix the fruits and salt immediately with the sirup. School and Home Cooking To can either of these fruits, wash them, blanch for 5 minutes, cold-dip, pack into jars, and fill the jars with sirup No. 5 or 6. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Ripe nectarines may be canned in the same way as peaches, but they do not require so much sugar, sirup No. 2 or 3 usually being about right. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals If fruit is being canned, put it into the required sirup, the making of which is explained later, and cook it until it is well softened, as if preparing it for immediate table use. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Fill the jars with sirup No. 6 and process them in the same way as peaches. Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals Remove the apples from the sirup with a skimmer or a wire egg beater, placing the fruit in sherbet glasses or other suitable dishes for serving. School and Home Cooking |
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