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Ij^ome
Jttatrt
WLintn
it
up
once
or
twice
a
day.
Then
pass
it
through
a
hair
sieve,
and
with
a
spoon
press
it
as
dry
as
you
can,
and
put
it
in
a
runlet
fit
for
it,
and
put
to
it
the
rinds of
the
other
three
oranges,
cut
as
thin
as
the
first;
then
make
a
syrup
of
the
juice
of
five
oranges
with
one-quarter
pound
of
white
sugar.
It
must
be
made
the
day
before
you
tun
it
up
stir
it
well
together,
and
stop
it
close.
Let
it
stand
two
months
to
clear,
then
bottle
it
up
;
it
will
keep
three
years,
and
is
better
for
keeping.
ORGEAT
Boil
two
quarts
of
milk
with
one
stick
of
cinnamon,
and
let
it
stand
to
be
quite
cold,
taking out
the
cinnamon.
Blanch
four
ounces
of
the
best
sweet
almonds,
pound
them
well
(in
a
marble
mortar)
with
a
little
rose-
water
;
mix
them
well
with
the
milk
;
sweeten
to
your
taste.
Let
it
boil
again
for
a
few
minutes
;
strain
through
a
fine
sieve
till
quite
smooth
and
free
from
almonds.
Serve
either
cold
or
warm
in
handled
glasses.
TO
MAKE
PALERMO
WINE
Take
to
every
quart
of
water
one
pound
of
Malaga
raisins,
rub
and
cut the
raisins
small,
and
put
them
to
the
water,
and
let
them
stand
ten
days,
stirring
once
or
twice
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