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Orange Flowers Preserved in Syrup

Catch the blossoms on sheeting and pour over them boiling syrup of rather light consistency. Let stand over night and next morning bring to a boil, then let stand again twelve hours. Repeat, then place in jars while hot and seal tight. Or the flowers may be placed at once in a thick bag, as for jelly, the syrup poured in with them, and let drip twentyfour hours, repeating twice. The flowers may be used separately for flavouring butter or sauces or as above until the syrup is needed for flavouring, when they may be strained out and used. for flavouring hot or cold drinks, desserts, cakes, or puddings.

The syrup is most delicate