65 / 258
Syrups
strainer,
and
the
colate,
which
should
make
about
2
pt.,
is
to
be
added
to
and
thoroughly
incorporated
with
3
qt.
of
cream
syrup.
This
formula
may
be
varied
and
per-
haps
improved
upon
by
the
addition
of
vanilla
extract
or
other
flavoring
extracts.
Other
nuts
may
be
used,
notably
the
pecan
and
filbert,
the
former
making
an
especially
rich
emulsion.
,
Nut
Fruit
Syrup
Roasted
almonds,
1
lb.;
whole
cherries,
8
oz.
Grind
or
chop
quite
fine,
then
add
simple
syrup,
1
qt.
Boil
for
10
minutes.
When
cold
add
simple
syrup,
to
make
1
gal.;
almond
extract,
5
drops;
rose
extract,
3
drops.
Mix
and
stir
thoroughly.
Orange
1.
—
Oil
of
orange,
30
drops;
citric
acid,
4
dr.;
simple
syrup,
1
gal.
Rub
the
oil
with
the
acid
and
mix.
In-
stead
of
the
essential
oil,
a
tincture
of
the
fresh peel of
Florida
orange
can
be
used with
advantage.
2.
—
Sicilian
oranges,
a
convenient
quantity.
Express
the
juice;
to
each
pint
of
it
add
J-£
pt.
of
water,
filter
or
strain,
and
in
the
liquid
dissolve
38
oz.
of sugar.
Flavor
with
some
of
the
fresh peel
crushed
with
the
sugar,
or
still
better,
with
Florida
orange
peel.
3.
—
Take
6
select
oranges,
grate
off
the
yellow
part
only
into
a
good-sized
mortar.
Add
J^
lb.
of sugar,
rub
thoroughly
with
a
pestle
and
let
stand
for
2
or
3
hours.
Extract
the
juice
from
the
oranges
and
add.
Stir
until
all
the
sugar
is
dissolved,
adding
a
little
water
if
necessary,
and
strain
through
cheese
cloth
into
a
gallon
bottle.
Add
syrup
to
make
1
gallon
and mix
thoroughly.
No
artificial
coloring,
fruit
acid
or
foam
is
necessary.
4.
—
Fresh
oil
of
orange,
}•£
dr.;
citric
acid,
1
oz.;
water,
2
oz.;
simple
syrup,
1
gal.;
tincture
of
curcuma,
a
suffi-
cient
quantity.
Rub
the
oil
and
acid
crystals
in
a
mor-
tar
until
the
latter
have
been
reduced
to
a
fine
powder,
add
the
water,
and,
when
the
acid
has
been
dissolved,
45