Boil sugar and water together for 5 minutes using the following proportions:

THIN SYRUP - 4 cups water + 2 cups sugar.

MEDIUM SYRUP - 4 cups water + 3 cups sugar.

HEAVY SYRUP - 4 cups water + 4 cups sugar.

SYRUPS FOR FREEZING FRUITS: Boil for 15 minutes: 1 quart water + 1 cup sugar = 20% syrup; 2 cups sugar = 30% syrup; 3 cups sugar = 40% syrup; 4 cups sugar = 50% syrup; 6 cups sugar = 60% syrup; 8 cups sugar = 70% syrup.

SYRUP TO SWEETEN BEVERAGES: 4 cups sugar + 4 cups water. Boil sugar and water together for 10 minutes.

CARAMEL SYRUP:

1 c. sugar
1 c. boiling water

Put the sugar into a pan and melt slowly over direct heat. Cook until dark brown, being careful not to scorch. Add the hot water and cook slowly until a thick syrup is formed.

(Be sure that the water is hot. Cold water will make the hot sugar spatter). Brown or maple sugar may be used.

PANCAKE AND WAFFLE SYRUP:

LIGHT: 1 cup sugar + 2 cups water.

MEDIUM: 2 cups sugar + 2 cups water.

HEAVY: 2 cups sugar + 1 cup water.

Brown sugar may be added to or substituted for sugar in each of the above. Boil sugar and water for about 5 minutes. Add maple flavoring. Serve at any temperature.