Preparation: Clean the oranges and the lemon with a cloth and grate off the rind with the lump sugar. Mix the sugar, water, grated rind of oranges and lemon and boil 1 minute, then add orange and lemon juice, boil another minute, strain through a cloth, fill into bottles and cork well.
No. 62—QUINCE JUICE.
- 1 pt. of quince juice
- 1 lb. of sugar
Preparation: Take nice, yellow quinces, clean them with a cloth, grate them down to the granular part, press out and put into glasses or jars over night to clarify or settle. The next day carefully pour off the clear juice, boil 3 minutes with the sugar and when cold, fill it into bottles, and cork well.
No. 63—CURRANT JUICE.
- 1 pt. of juice
- ¾ lb. of sugar
- ¼ cup of water
- Oil
Preparation: Clean the currants, press through the fruit press and let stand for a few hours to clarify. Then carefully pour off the settlings, boil sugar and water 5 minutes, skim and put in the juice. Boil 10 minutes, skim and when cold, fill into bottles. Into each bottle pour 1 teaspoonful of fine oil; cork well, seal the bottles and keep them in the cellar. Before using, dip off the oil with cotton batting.
No. 64—BLACKBERRY JUICE.
- 1 pt. of juice
- ¾ lb. of sugar
- ¼ cup of water
- Oil
Preparation:. The preparation is the same as that of currant juice. See [No. 63], Currant Juice.