Marshmallows, Syrup of—Sirop de Guimauve.—Fresh mallow roots eight ounces, water one quart, sugar three pounds. Cleanse the roots, and slice them; make a decoction (see Decoctions), boiling it a quarter of an hour, so as to obtain the mucilage of the root; strain, and finish as wormwood. One ounce of licorice-root and one ounce of white maidenhair, with a few stoned raisins, may be added.
Morello Cherry Syrup.—Take the stones out of the cherries, mash them, and press out the juice in an earthen pan; let it stand in a cool place for two days, then filter; add two pounds of sugar to one pint of juice, finish in the bain-marie, or stir it well on the fire, and give it one or two boils.
Mulberry Syrup.—One pint of juice, one pound twelve ounces of sugar. Press out the juice and finish as cherry syrup.
Orange-Flower Syrup.—Picked orange-flowers one pound, sugar three pounds. Take one half of the sugar and make a syrup, which boil to the large pearl, put the flowers in a basin or jar, and pour the syrup on them boiling hot, cover the jar or basin quite close and let them infuse in it for five or six hours, then drain off the syrup, boil the remaining portion of sugar, and pour over them as before; when cold, strain and bottle.
Orange Syrup.—Same as lemon syrup.
Pineapple Syrup.—Take one and a half pints of syrup boiled to the ball; add to this, one pint of the juice of the best Havana pineapples, let it then come to a boil, remove the scum, and bottle when cool.
Pinks, Syrups of.—Clove pinks one pound eight ounces, water two pints and a half, sugar three pounds. Let the flowers be fresh-gathered, cut off the white points of the petals and weigh them. Finish as syrup of violets. This syrup may be made with a cold infusion of the flowers, first pounding them with a little water in a marble mortar. Finish as before. If the flowers of the clove pink cannot be obtained, use other pinks, adding a few cloves to infuse with them, so as to give the flavor.
Raspberry Syrup.—One pint of juice, two pounds of sugar. Choose the fruit either red or white, mash it in a pan, and put it in a warm place for two or three days, or until the fermentation has commenced. All mucilaginous fruits require this, or else it would jelly after it is bottled. Filter the juice through a flannel bag, add the sugar in powder, place in the bain-marie, and stir it until dissolved; take it off, let it get cold, take off the scum, and bottle it.
Raspberry Vinegar Syrup.—One pint of juice, two pints of apple vinegar, four pounds and a half of sugar. Prepare the juice as before, adding the vinegar with it, using white raspberries; strain the juice, and boil to the pearl.
Three pounds of raspberries, two pints of vinegar, three pounds of sugar. Put the raspberries into the vinegar without mashing them, cover the pan close, and let it remain in a cellar for seven or eight days: then filter the infusion, add the sugar in powder, and finish in the bain-marie. This is superior to the first, as the beautiful aroma of the fruit is lost in the boiling, as may be well known by its scenting the place where it is done, or even the whole house; the fruit may also be afterwards used with more, for raspberry cakes.