Boil the sugar and water together until they form a thick syrup; let it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue beating them for a few minutes.

Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curaçoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould.

There were packets of tea and sugar, several loaves of bread, and a number of gaily-coloured tins, containing such luxuries as corned beef, condensed milk, tongue, potted meat, and golden syrup.

A quantity of it was refined at the Chicago Sugar-Refinery, and the result was a very agreeable syrup, free from the peculiar flavor which the home-made Sorghum-syrup usually has.

INGREDIENTS.To every lb. of fruit allow 3/4 lb. of loaf sugar; for the thin syrup, 1/4 lb. of sugar to each pint of water.

Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred.

Put the apricots into the pie-serving-pan with sufficient syrup to cover them; let them boil up three or four times, and then skim them; remove them from the fire, pour them into an earthen pan, and let them cool till next day.

The sugary syrup from the teache was generally potted directly into hogsheads resting on the timbers, and allowed to cool with occasional stirrings.

He and his tribe raised on his great farm here in Bradford County everything he needed to eat, drink, or to wear: his wife and daughters spun and wove their clothing from the cotton grown and ginned on his own fields; the delicious syrup and sugar which adorned and sweetened the mountains of rye pancakes and floods of home-raised coffee, was made from the cane which was grown, and ground on his own soil.

Put any extra Syrup into the tea.

To seven pounds fruit use the following syrup: Three pounds of sugar, one pint of vinegar, two ounces of whole cinnamon, two ounces of whole peppers, one ounce of cloves, one orange, and two lemons sliced.

My host showed me how to cut the top from some of the hard-rind fruits, so as to have a cup full of the most delicately-flavoured juice, the whole pulp having been reduced to a liquid syrup by a process with which some semicivilised cultivators on Earth are familiar.

Not the adulterated, wishy-washy maple syrup that is sold, as a rule, even in the best grocery stores of the cities, but the real, luscious maple syrup that is taken from the running sap in the first warm days of February, and refined in great kettles, right under the trees that yielded the sap.

As for Muskwa, he had gone syrup mad.

As syrup of borage (there is a famous syrup of borage highly commended by Laurentius to this purpose in his tract of melancholy), de pomis of king Sabor, now obsolete, of thyme and epithyme, hops, scolopendria, fumitory, maidenhair, bizantine, &c.

This root gives name to an officinal syrup [L. E.] and ointment

It is an ingredient in the pectoral syrup, pectoral troches, the compound lime waters, decoction of the woods, compound powder of gum tragacanth, lenitive electuary, and theriaca.

Dr. Barton in the fifth volume, of the "American Philosophical Transactions," speaks of several plants that yield a poisonous syrup, of which the bees partake without injury, but which has been fatal to man.

After ablution, once morethis time the white men shared ittobacco, pomegranate syrup, sherbet, water perfumed with mastich-smoke, and thick, black coffee ended the meal.

Extract and strain the lemon juice, add the prepared syrup and the requisite quantity of cold water, and serve.

To make successful Parkin a good brand of pure cane syrup is needed.

"You go skylarkin' about, and you rememberthe syrup can!

By degrees, the rose-leaves produce a highly-coloured, highly-scented syrup; and the leaves form a colouring-matter for liqueurs.

Then they had a suspicion that I was, perhaps, a German traveller trying to open up a fresh market for potato spirit, or those scientific syrups which are said to change any alcohol into 'old cognac' or the most venerable Jamaica rum.

It became noticeable, however, that as food portions diminished, soothing-syrup doses for the public increased.