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ALMOND SYRUP (or ORGEAT)

Blanch and pound three ounces of sweet and four or five bitter almonds thoroughly, adding a little rose-water to prevent oiling. Add gradually one quart of milk and water, and sugar to taste. Boil and strain it, when it will be ready for use. It is a nice flavouring for sauces, puddings, creams, etc., and also makes a beneficial drink for persons affected with chest-complaints. Time, quarter of an hour. Sufficient for one quart. Probable cost, 9d.