To-day’s Recipe
BLACKBERRY SYRUP This syrup can be used for flavouring puddings, as sauce for ice-cream and sponge pudding, in fruit cups, or as a drink, with hot or cold water added. Cover six pounds of blackberries with a pound and a half cf castor sugar for each pint of fruit. Add a quart of water and two and a half ounces of tartaric acid. Let it stand for 48 hours, rub through a sieve, and bottle.
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https://paperspast.natlib.govt.nz/newspapers/DOM19350118.2.22.3
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Dominion, Volume 28, Issue 97, 18 January 1935, Page 4
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77To-day’s Recipe Dominion, Volume 28, Issue 97, 18 January 1935, Page 4
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