SYRUPS
(See also Essences and Extracts.)
The syrups should either be made from the best granulated sugar, free from ultramarine, or else rock-candy syrup. If the former, pure distilled water should be used in making the syrup, as only in this manner can a syrup be obtained that will be free from impurities and odor. There are two methods by which syrup can be made, namely, by the cold process, or by boiling. The advantage of the former is its convenience; of the latter, that it has better keeping qualities. In the cold process, the sugar is either stirred up in the water until it is dissolved, or water is percolated or filtered through the sugar, thus forming a solution. In the hot process, the sugar is simply dissolved in the water by the aid of heat, stirring until solution is effected. The strength of the syrup for fountain use should be about 6 pounds in the gallon of finished syrup; it is best, however, to make the stock syrup heavier, as it will keep much better, using 15 pounds of granulated sugar, and 1 gallon of water. When wanted for use it can be diluted to the proper density with water. The syrups of the market are of this concentrated variety. Unless the apartments of the dispenser are larger than is usual, it is often best to buy the syrup, the difference in cost being so small that when the time is taken into consideration the profit is entirely lost. Foamed syrups should, however, never be purchased; they are either contaminated with foreign flavor, or are more prone to fermentation than plain syrup.
Fruit Syrups.
When a flavor is weak it may be fortified by adding a small amount of flavoring extract, but under no condition should a syrup flavored entirely with an essence be handed out to the consumer as a fruit syrup, for there is really no great resemblance between the two. Fruit syrups may be dispensed solid by adding the syrup to the soda water and stirring with a spoon. Use nothing but the best ingredients in making syrups.
Preservation Of Syrups.
A pure fruit syrup, filled into a glass bottle, porcelain jar, or block-tin can, which has been rendered sterile with boiling water, maintained at a cool temperature, will keep for any reasonable length of time. All danger of fracturing the glass, by pouring water into it, may be obviated by first wetting the interior of the bottle with cold water.
The fruits for syrups must not only be fully ripe, but they must be used immediately after gathering. The fruit must be freed from stems, seeds, etc., filled into lightly tied linen sacks, and thus subjected to pressure, to obtain their juices. Immediately after pressure the juice should be heated quickly to 167° F., and filtered through a felt bag. The filtrate should fall directly upon the sugar necessary to make it a syrup. The heating serves the purpose of coagulating the albuminous bodies present in the juices, and thus to purify the latter.
Syrups thus prepared have not only a most agreeable, fresh taste, but are very stable, remaining in a good condition for years.
Hints On Preparation Of Syrups.
How To Make Simple Syrups—hot Process.
Cold Process.
Cold Process.
Rock-candy Syrup.
Colors For Syrups:
Caramel.
Continue to heat, with constant stirring, until the mass has again become liquefied. Keep on a slow fire until the mass becomes very dark; then remove the kettle from the fire and pour in slowly 3 pints of boiling water. Set the kettle back on the fire and permit contents to boil for a short time, then remove, and cool. Add simple syrup to produce any required consistency.
Blue.—
| I.— | Indigo carmine | 1 part |
|---|---|---|
| Water | 20 parts |
Indigo carmine may usually be obtained commercially;
II.—Tincture of indigo also makes a harmless blue. {703}
Sap Blue.—
| Dark blue | 3 parts |
| Grape sugar | 1 part |
| Water | 6 parts |
Green.
Pink.—
| I.— | Carmine | 1 part |
|---|---|---|
| Liquor potassæ | 6 parts | |
| Rose water to make | 48 parts |
Mix. If the color is too high, dilute with distilled water until the required tint is obtained.
II.—Soak red-apple parings in California brandy. The addition of rose leaves makes a fine flavoring as well as coloring agent.
Red.—
| Carmine, No. 40 | 1 part |
| Strong ammonia water | 4 parts |
| Distilled water to make | 24 parts |
Rub up the carmine and ammonia water and to the solution add the water under trituration. If, in standing, this shows a tendency to separate, a drop or two of water of ammonia will correct the trouble. This statement should be put on the label of the bottle as the volatile ammonia soon escapes even in glass-stoppered vials. Various shades of red may be obtained by using fruit juices, such as black cherry, raspberry, etc., and also the tinctures of sudbear, alkanet, red saunders, erythroxylon, etc.
Orange.—
| Tincture of red sandalwood | 1 part |
| Ethereal tincture of Orlean, q. s. | |
Add the orlean tincture to the sandalwood gradually until the desired tint is obtained. A red color added to a yellow one gives an orange color.
Purple.
Yellow.
SYRUP, TABLE: See Tables.