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ORANGE SYRUP (for making Orangeade etc.)

Take a dozen sweet oranges and two bitter ones. Rub off the yellow rinds with a pound of sugar in lumps, and boil this with as much water as it will absorb until it is quite clear. Strain the juice, add it to the syrup, and stir the mixture over the fire for two or three minutes; it must not boil after the juice is added. Pour at once into bottles, and cork closely as soon as the syrup is cold. As rubbing the rinds of the oranges with sugar involves both time and trouble, the syrup may be more easily made as follows (the flavour, however, will not be quite so fine). Cut off the yellow rinds of the oranges as thin as possible, and be careful not to take any of the white part. Barely cover them with water, and let them simmer very gently for half an hour. Strain the liquid, and put it aside to cool. Squeeze and strain the orange-juice, put it in a saucepan over a slow fire for a few minutes, and carefully remove the scum as it rises. Put a pound of sugar and a table-spoonful of the liquid in which the peels were boiled to each half-pint of juice, and simmer all gently for ten or fifteen minutes. Put the syrup at once into bottles, and when it is cool cork closely. Probable cost, 1s. per pint.