To Filter Fruit Juices, to Flavor Syrups with Zest and to Flavor

SUGAR WITH ZEST OR VANILLA (Pour Filter les Sucs de Fruits, Pour Parfumer les Sirops aux Zestes, Pour Parfumer le Sucre aux Zestes et a la Vanille).

To Filter Fruit Juices.—Orange and lemon juices are those most frequently filtered, either through a filtering paper and a glass funnel, or through unsized paper, mashed up, washed and converted into a pulp, then spread in layers on a clean sieve. To filter raspberry and currant juices in large quantities use the felt straining bag, as represented for filtering jellies (Fig. 50).

To Flavor Syrup with Zest.—Infusions are made of lemon, orange, mandarin or Seville orange peel. First peel the fruits with a small kitchen knife, being careful not to cut off any of the white part, as this is always bitter. To flavor a syrup with these peels they need only to be macerated for twenty-five minutes in a little tepid water; add this infusion with the zest to some cold syrup; after remaining in the syrup twenty-five minutes strain through a fine sieve.

To Flavor Sugar with Zest.—To flavor sugar with fruit peels, rub the fruits on a piece of loaf sugar, and at once grate off the colored damp parts of the sugar with a knife; put this on sheets of paper, and set it in the air to dry, then crush with a rolling pin and pass through a fine sieve.

To Flavor Sugar with Vanilla.—Cut the vanilla beans into small pieces, pound them with the loaf sugar, using one pound of sugar for two ounces of vanilla; sift the sugar through a fine sieve and put it away in closed glass jars.