49 / 78
49
wineglassfull
0£
orange
:flower
water,
and
cork
closely
in
dry
bottles for
uae.
,
SYRUP OF ORGEA.T.
Sweet almonds, one
pow:ld; .
bitt.er
alinonds,
(peach
stone almonds) four ounces ; water,
three
pm~
; sugar, six pounda. Blanch the
a.lmonda
by
throwing them
into
boiling
water,
and
beat
them
in
a mortar to fine
paste
with
a little
water,
and a.bout a
pound
of the sugar, and
the
.remainder of the water,
gradually ;
strain with
strong pressure ;
to
the strained liquor
add
the remainder
or
the
sugar,
.and
diss0lve
by •
gentle
heai ;
strain
the
orgeat
through
1Uien,
and
keep
ii,
in
well-corked bottles,
in
a
cool
place.
The gum
and
orange flower
watel'S,
directed
·in
some recipes, are
not
recommended,-u
the·
former
is
apt
to
become
sour,
and
the latter
frequently contains aome lead. A
tab1espoonful
cL
o~
syrup,
in•
glass
of
water,
makes
a.delieioua
drink ;
it
is soothing, and slightly aeda.Qye or
waging,
from
the
bitter
almolid&
. ...
ALMOND llILL
..:
. ·
Sweet
almonds,
b1anched,
half
an ounce;
pow-
dered
gum
arnbic, one
drachm ;
white
IUp,
two
drachms ;
and water,
six
ounces and a
h&lf; ·
beat the almonds
with
the
sugar
and
gum,
and
add the water 21'3Alually.
A1Jnond
milk
~·
with
animal milk
in
many of
ita
properties,
and
is
agreeable
and nutritioll&
·
·
:a