CHERRY SYRUP

Take four pounds of choice ripe cherries, and pound them to a pulp; then add two cupfuls of water, set over a hot fire and boil fifteen minutes; take from fire and strain. To this add two pounds of sugar and boil for ten minutes; then cool and bottle it

CHOCOLATE SYRUP

Dissolve two ounces of Baker's chocolate in two cupfuls of boiling water, then in this dissolve a half pound of granulated sugar. Bottle and keep in a cool place until ready for use.

COFFEE SYRUP

In a pint of boiling water put a cupful of mixed Mocha and Java coffee; let it stand until the water gets lukewarm; then strain, and to the extract add an equal amount of granulated sugar, and let it simmer over the fire until the sugar is dissolved; then bottle.

LEMON SYRUP

Boil for two minutes two pounds of white sugar and a pint of water; then squeeze the juice out of four lemons and add it together with a half ounce of tartaric acid; take from the fire and pour out to cool, adding a half-teaspoonful of essence of lemon. When cold bottle it.

ORANGE SYRUP

Squeeze the juice out of fine ripe oranges and to each pint of juice add an equal amount of sugar. Boil slowly for ten minutes. Set to cool and when cold bottle it.

RASPBERRY SYRUP

Mash the raspberries and let them stand four days to ferment; strain through a jelly bag. To a pint of this juice add two pounds of white sugar; put over a fire and slowly dissolve the sugar; then remove from the stove, let the syrup get cold, and bottle, and seal the bottles airtight.

STRAWBERRY SYRUP

Mash and strain out the juice of large, ripe strawberries. To a pint of the juice add a pint of white sugar; bring to a boil, skim, remove it from the fire, cool and bottle when cold.

WALNUT SYRUP

Shell and remove the skins of a half pound of walnuts, pound and mash the kernels, adding from time to time a drop of lemon juice to prevent the nuts from becoming oily. When thoroughly mashed squeeze through a cheese cloth; then take what pulp is left and pulverize it further, and squeeze it through the cloth. Repeat this operation until there is no pulp left.

Next, take a half pint of condensed milk, add the same amount of water and three-quarters of a pound of sugar. Heat to the boiling point, stir in the walnuts, remove from the fire and cool and bottle.

TOMATO SYRUP

Squeeze the juice out of ripe tomatoes and to each pint of juice add a half pound of sugar. Put over a slow fire and as soon as the sugar dissolves take it off, and bottle when cold.

WILD CHERRY SYRUP

Mash the cherries, stones and all, and to a pint of the juice add two pounds of granulated sugar; heat to the boiling point; then cool and bottle.

Any of the above soda water syrups will be enjoyed at a party or anytime. Enjoy them!