Lemon Syrup

Half-pound loaf sugar, ½ pt.

Half-pound loaf sugar, ½ pt. water, ½ large tumblerful strained lemon juice, 12 drops essence of lemon. Put the sugar and water into a saucepan and boil gently for 10 minutes. Strain the syrup into a jug and leave until cool, then add the strained lemon juice and the lemon essence. When quite cold, bottle, cork securely, and keep in a cool place until required. A dessertspoonful in a glass of water or soda makes a refreshing drink.