Anise Syrup

1 gal. water. 4 lbs. sugar.

1/4 lb. green anise. 1 oz. cinnamon bark.

Boil the anise with sugar, water and cinnamon until it becomes a thick syrup. Strain and bottle while hot.

Syrup D'Orgeat

4 lbs. unshelled sweet almonds.

2 1/2 lbs. sugar.

2 ozs. orange flower water.

Juice of 2 lemons. 3 qts water.

Shell and peel almonds and pound fine, moisten with water little by little until it becomes a paste, add orange flower water. To the sugar and water add lemon juice, cook until it becomes a thick syrup, then pour over almond paste. Let this stand several days, strain and bottle.

Lemon Syrup

18 lemons. 6 pts. water.

8 qts, cut loaf sugar.

Boil sugar and water until very thick, add the juice of all the lemons and rind of 2 lemons, cook about 10 minutes longer, strain and bottle.

Raspberry Vinegar

1 gal. raspberries.

2 qts. vinegar.

Cover raspberries with vinegar and let stand for 30 days, then crush and press through a sieve. A teaspoon of this vinegar served in a glass of water or cup of hot black coffee is very refreshing.

Strawberry Or Blackberry Syrup

1 gal. berries. 1 gal. sugar.

Crush berries and let stand for 24 hours. Make a syrup of equal portions of berries and sugar and cook 1 hour. Strain, bottle and seal while hot.

Vanilla syrup.

6 qts. cut loaf sugar. 2 vanilla beans (split).

8 pts. water.

Boil the above until syrup is thick, strain and bottle.