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We entered a large gallery, in which a number of moulds made of baked earth and shaped like reversed sugar-loaves were ranged in lines under the beams, like bottles in a bottle-rack. Into these, which had been previously moistened, some laborers were pouring the boiling sirup.
Where intended for lunch or tea, do not strain, but treat as follows: Make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples. Add half a lemon, cut in very thin slices. Put in the apple; cover closely, and stew till tender, keeping the quarters as whole as possible. The lemon may be omitted.
"I do like a woman who knows the difference between champagne and carbonated sirup. I think you and I've got a lot of tastes in common. I like eating so do you. I like drinking so do you. I like a good time so do you. You're a little bit thin for my taste, but you'll fatten up. I wonder what makes your lips so pale." "I'd hate to remind myself by telling you," said Susan.
The cloud of steam which is rising above the copper shows that the juice is evaporating; in a few minutes more it will be converted into sirup, and will ultimately form crystals. Come and see the result of the last operation."
Much of the carbohydrate found in vegetables, especially young, tender vegetables, is in the form of sugar, which, as the vegetables grow older, changes to starch. Sugar melts upon the application of heat or, if it is in a melted condition, as sirup or molasses, it boils down and gives off water.
Jeff, going out to the kitchen for the last course, said to Aunt Dilsey: "Ole boss-man seem lak he's got somethin' on his mind worryin' him this mawnin'." When Jeff returned, with a turn of crisp waffles in one hand and a pitcher of cane sirup in the other, he stared in surprise, for the dining room was empty and he could hear his employer creaking down the hall.
He insisted upon drinking three glasses of kummel why had they not poured in maple sirup? and, imagining that Jocquelet looked at him askance, he suddenly manifested the intention of cutting his head open with the carafe.
Make a sirup as for preserves, and boil any fruit, prepared as directed, until tender. Let them stand two days in the sirup. Take out; drain carefully; lay them on plates; sift sugar over them, and dry either in the sun or in a moderately warm oven. Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water.
To make croquettes of corn meal, mold mush as for sauteing. Then cut this into slices 1 inch thick, and cut each slice into strips 1 inch wide. Roll these in slightly beaten egg and then in crumbs, and saute them in hot fat until they are crisp and brown. Serve these croquettes hot with either butter or sirup or both.
California figs, when dried, sell well. This is a fruit which is growing in favor, whether fresh, preserved, or dried. Fruit canning is an interesting process. The fruit is not boiled in sirup and then placed in cans, as is frequently the custom in home preserving, but when peeled it is placed directly in the cans, in which it receives all its cooking and in which it is finally marketed.
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