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74
WHAT
TO
DRINK
tinue
to
crush
and
mash,
adding
a
few
drops
of
water
and
a
little
of
the
zest
of
the
lemon,
until
the
mixture
is
paste-
like.
Moisten
this
paste
with
half
of
the
soft
water,
and
squeeze
as
much
as
possible
through
a
firm
bag.
Return
the
paste
to
the
dish
and
add
the
rest
of
the
water,
stir,
put
into
the
bag
again
and
again
press
all
through
the
bag
that
is
possible.
Bring
the
plain
syrup
to
the
boiling
point;
remove
from
the
fire,
stir
the
almond
milk
in
thoroughly,
return
to
the
fire
and
bring
again
to
the
boiling
point,
allowing
it
to
boil
for
five
minutes.
When
cool,
add
the
orange
flower
water
stir
well,
being
sure
that
it
is
well
blended.
Strain
again,
and
place
in
bottles;
seal
and
store.
It
is
well,
however,
to
watch
this
and
shake
the
bottles
once
in
a
while,
especially
if
the
almond
oil
has
risen
to
the
top.
ORANGE
FLOWER
SYRUP
i
pint
of
orange
flower
water,
i£
pounds
of
granulated
sugar.
Put
the
sugar
into
a porcelain
kettle
with
the
orange
flower
water,
stir
until
the
sugar
is
dissolved,
place
on
the
fire
and
slowly
bring
to
the
boiling
point.
Remove
from
the
fire,
cool
somewhat
and
bottle.
Store
in
a
cool
place.
PEACH
SYRUP
I
pint
of
peach
juice,
i
pound
of
sugar,
£
teaspoonful
of
peach
extract.
Peel
the
peaches
by
dropping
them
into
boiling
water
for
one
minute,
then
the
skin
may
be
rubbed
off,
wasting
none
of
the
fruit
at
all.
Cut
the
peaches
in
small
pieces,
crack
a
few
peach
stones
and
add
to
the
fruit,
placing
all
in
a
porcelain
kettle;
cover
the
bottom
of
the
kettle
with
water
and
boil
slowly
for
fifteen
minutes,
strain
through
a
flannel