Cut some slices of new bread into squares, spread each piece with golden syrup and over this with clotted cream.
Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and goldensyrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients.
Boil the ingredients until the syrup is clear, then strain it and pour over the fruit.
Allow all to cook gently until the syrup browns, add vanilla and remove the chestnuts from the fire; when sufficiently cool, turn the whole into a glass dish.
Take out the pears carefully without breaking them, and let the syrup cook until it is thick.
If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter.
Take out the rind, add the syrup and lemon juice, mix well, pour the mixture into a wetted mould, turn out when cold, and serve.
Try to induce a taste by giving plenty of milk, and sugar or syrup with it.
Digestive pills are all purgatives, with a bitter to increase appetite, and occasionally a stomachic, bound together with syrup or soap.
He shouted to drive the beast away, but, strange to say, the noise did not frighten the bear, for several times it got up and attempted to reach the syrup on the trap.
No bait is used on the trap, but syrup or honey is spread upon a near-by tree to induce the bear to step in the trap.
The stump is then split, and a long, tapering wedge, well greased, is driven in, and upon it is smeared a coating of syrup or honey as a bait.
A boy who makes such a mess of syrup all over his face when he is eating his pudding will never get a girl to look at him," said Marilla severely.
In this instance, Davy, sad to relate, not being able to scoop up the last drops of his syrup with his spoon, had solved the difficulty by lifting his plate in both hands and applying his small pink tongue to it.
The chicken was supplemented by light new bread, excellent butter and cheese, Marilla's fruit cake and a dish of preserved plums, floating in their golden syrup as in congealed summer sunshine.
It is now the fashion to fill vol-au-vents with fruits richly stewed with sugar until the syrup is almost a jelly; it forms a very pretty entremêt.
A rich puff paste should line the dish, which ought to be deep; bake in a brisk oven, after which, sugar clarified with orange flour-water must be poured over till the syrup has thoroughly penetrated the Bola.
But--he could go into a Parlor and sprinkle Soothing Syrup all over the Rugs.
I'm all right, but I'd like just a drop ofsyrup now.
Give me a coffee jigger, with a chocolate syrupand a dash of whipped cream--stick a meringue in it," said Hickey.
When the storekeeper had held up for his attention a small jug of maplesyrup from a shipment newly arrived, and had inquired, "Like one of these?
She said, "Oh, but you did leave, running out of that store like a streak, with the maple syrupjug in your hand!
In syrup casks and cards, he can see straight enough; but when he looks at a rye-field, there is a veil before his eyes.
Gay-Lussac and myself had observed that water, under the form of vapour, in the interior of the crater, did not redden paper which had been dipped in syrup of violets.
She explained to Marta, if ever she tried to do them alone, to remember there must be always enough syrup to cover the peels at first, made in the proportion of a pound of sugar to a pint of water.
Let them boil till the syrup begins to change color, then watch it carefully.
Marta had been looking on with wondering eyes to see simple sugar change from a crystal-clear syrup to cream, and then to a paste, and now asked what it was for.
The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.
The second is as follows: Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity.
Boil down the syrup until quite thick; strain it and allow it to cool enough to set it; then pour it over the fruit.
Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all well together for one-half hour.
Stew slowly until the pieces are very tender; remove to a glass dish carefully, boil the syrup a half hour longer, pour it over the apples and eat cold.
Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.
A few pieces of lemon boiled in the syrup add to the flavor.
Any offer to rub the nose with syrup of buckthorn, however confidently he who makes the proposal may recommend that energetic mode of treatment, is to be unhesitatingly declined.
If prepared in the following form, it will not perhaps be readily swallowed up, but the animal will very seldom violently resist its administration:-- Simple syrup Two ounces.
Milk 1 can Milk 1 can Syrup 1 can It was not contended that these rations were enough to sustain completely the recipients' families; but they helped mightily.
This Spice was formerly added to our syrupof buckthorn to prevent it from griping.
English rustics, when requiring an aperient dose for themselves or their children, had recourse to the syrup of Buckthorn.
Formerly this was one of the native plants dedicated to the Virgin Mary; and the "good wives" used to take a syrup of Tansy for preventing miscarriage.
A syrup of a fine yellow colour may also be made from the petals, which answers the same purposes.
Gerard said: "Syrup made from the greene fresh leaves and sugar is a most singular remedy against the cough and wheezing of the lungs.
A syrup prepared from the expressed juice was formerly given for chronic coughs.
The dose of the powder is from ten to twenty grains; of the tincture from a third of a teaspoonful to a teaspoonful, in water hot or cold; of the syrup from one to two teaspoonfuls in water.
The syrup of radishes is excellent for hoarseness, bronchial difficulty of breathing, whooping cough, and other complaints of the chest.
The Syrup of Succory is an excellent laxative for children.
Take up the prunelles in a glass dish, cool the syrup a little, and strain it over them.
Boil gently for ten minutes, take up the melon in a glass dish, cool the syrup a little, and pour it over the melon.
Then pour both fruit and syrupinto an earthen or glass dish; cool, and use.
Make a syrup by boiling one pound of sugar, (cost ten cents,) with half a pint of water.
Take up the fruit on a glass dish, cool the syrup a little and pour it over the fruit.
At last they added no fresh sap but allowed the syrup in the kettle to boil down thicker and thicker making in the end, most delicious molasses.
The boys finished the boiling in the cabin that night, and when the syrup had become thick enough, they were able by stirring and cooling it, to make an excellent quality of sugar.
At last it was found that the syrup on the skimmer began to crystallize, and Mr. Hardy pronounced it to be fit to draw off into the large washing tubs to crystallize.
The bright syrup was now again poured into the boiler, the fire re-lighted, and the syrup was kept boiling, to evaporate the water and condense the syrup down to the point at which it would crystallize.
The following morning the tap at the bottom of the boiler was turned, and the syrup came out bright and clear--about the color of sherry wine.
The fire was continued until the thermometer showed that the syrup was within a few degrees of boiling, and the surface was covered with a thick, dark-colored scum.
Boil the sugar and water together, skim, then put into the syrup citron and lemon.
Skim out the fruit into jars or tumblers, boil down the syrup for ten or fifteen minutes, and pour over the fruit.
When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until perfectly clear, skimming constantly.
Make a syrup of one cupful of sugar and two cupfuls of cold water, and boil the pears in this until you can stick a straw through them.
Fill the jars with the fruit, all you can put in, then hold the jar slanting and fill with syrup to the very brim.
When the syrup comes to a boil, put in enough peaches to fill your jar, whatever the size.
John was now trembling with terror; but Chick said to the kinglet: "Your Majesty forgets that you are to have pancakes and maple-syrup for tea.
They carried every hog, every fowl, and every pound of meat, and even rolled my syrup out of the cellar, knocked the heads out of the barrels and poured the syrup out on the ground, but I will do the best I can for you.
Boil the liquor smooth, put in a littlesyrup of lemons, and capillaire.
The extra syrup will serve for pies, or go towards other sweetmeats.
Let them simmer very gently for a few minutes, and run thesyrup through a flannel.
The same syrup will do another six pounds of fruit.
Mix an ounce of flour of mustard, and an ounce of the conserve of roses, in some syrup of ginger; and take a tea-spoonful of it three or four times a day.
While baking, boil to a thin syrup a pound of sugar in a pint of water.
Then pour the syrupvery quickly from the sediment, and set it by for sweetmeats.
Drain them on a sieve, make a thin syrup of loaf sugar and water, and boil the peels in it till the syrup begins to candy about them.
Boil three pounds of loaf sugar in a pint of water, skim it, and add a pound of the rind; boil it fast till the syrup is very thick, but stir it carefully.
Have ready boiled a pound of sugar to add to it in a thick syrup, give them a simmer until the syrup adheres to the sides of the pan, drop it in little cakes on a plate, and dry them in a cool room.
Then boil the fruit in the syrup half an hour; and if not clear, repeat it daily till they are done.
Do them very gently till they are clear, and the syrup adheres to them.
