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To preserve whole Quinces white: Take the largest quinces of the greenest colour, and scald them till they are pretty soft; then pare them and core them with a scoop; then weigh your quinces against so much double-refin'd sugar, and make a syrup of one half, and put in your quinces, and boil them as fast as you can; then you must have in readiness pippin liquor; let it be very strong of the pippins, and when 'tis strained out, put in the other half of your sugar, and make it a jelly, and when your quinces are clear, put them into the jelly, and let them simmer a little; they will be very white; so glass them up, and when they are cold, paper them and keep them in a stove.

It is then placed on a slow fire, and as it boils more of the juice of the wourali is added, according as it may be found necessary, and the scum is taken off with a leaf: it remains on the fire till reduced to a thick syrup of a deep brown colour. As soon as it has arrived at this state a few arrows are poisoned with it, to try its strength.

I looked into the kitchin winder jest as she was bendin' over the stove, tryin' the syrup, an' he was holdin' the light for her to see. I dunno what she said, but 'twas suthin' that made 'em both laugh out, an' then they turned an' looked at one another, proper pleased. I dunno why, but it took right hold o' me, an' I started runnin' an' I never stopped till I got in, here an' onto my own bed.

But, Madame, he spoke to me apart, and said you were an old customer of his, and that rather than the little angel should suffer with her teeth, which surely threaten convulsions, he would leave with you this sovereign remedy of sweet syrup a spoonful to be given each night. Eustacie took the little flask.

Keep this in a dry Place. It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit. Of Syrup of Raspberries, Currans, or other Fruits. From the same.

Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve. Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple.

Have ready the juice of all the lemons, and when the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it in a cool place. It makes a delicious drink in summer, in the proportion of one third lemon syrup and two thirds ice water.

While Jenny was engaged in boiling and gathering the sap in the bush, I sugared off the syrup in the house; an operation watched by the children with intense interest. After standing all day over the hot stove-fire, it was quite a refreshment to breathe the pure air at night. Every evening I ran up to see Jenny in the bush, singing and boiling down the sap in the front of her little shanty.

Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil. Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon.

Carew, as they neared the cabin, "although last year an old bear and two cubs came down by the mill, but they were off before I could get a shot at them." Mrs. Carew looked about her kitchen with a little feeling of dismay. The kettle had been overturned, and what syrup the bear had not eaten was smeared over the hearth and floor.

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