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Orange Syrup

To each pint of sweet, strained, orange juice add one pound of sugar and a little of the grated peel. The peel and juice of one lemon may also be added if desired, to give piquancy. Boil for fifteen minutes, skimming carefully as scum rises, and straining when ready to remove. Bottle and seal tight. This will keep a long time and is excellent for use in sweet sauces or cold drinks.

CREAM OF ORANGE (Old Recipe) Chop fine two dozen oranges, peel and all, then add three quarts spirits of wine; one-fourth ounce tincture of saffron, one gill orange-flower-water and six pounds of loaf sugar. Let stand one month, when filter and bottle.