THE WILD "SOUR," OR SEVILLE ORANGE 209 



PRESERVED ORANGE FLOWERS No. 2 



Pack the full-blown flowers in a jar, close, but not to 

 crush them, and when full within a half-inch of the top pour 

 over them glycerine which has no odour (but not necessarily 

 chemically pure). This is according to Mr. C. R. Tich- 

 borne's successful experiments. (U. S. Dispensatory). 



ORANGE FLOWERS CANDIED 



The flowers may be placed at once in boiling water or, 

 as sometimes preferred, soaked in cold water for twenty- 

 four hours, this poured off and fresh, boiling water sub- 

 stituted. Let the flowers boil a few minutes, then remove 

 carefully and lightly pour over them cold water. Drain 

 and place on cotton or linen cloth, sprinkling over them 

 twice their weight of powdered sugar. Spread then on 

 platters and let stand in a shady place for ten days or less 

 that the sugar may be thoroughly absorbed, when place 

 in sun or cool oven or dryer to dry. Pack away with layers 

 of powdered sugar. 



ORANGE FLOWERS PRESERVED IN SYRUP 



Catch the blossoms on sheeting and pour over them boil- 

 ing syrup of rather light consistency. Let stand over night 

 and next morning bring to a boil, then let stand again twelve 

 hours. Repeat, then place in jars while hot and seal tight. 



Or the flowers may be placed at once in a thick bag, as 

 for jelly, the syrup poured in with them, and let drip twenty- 

 four hours, repeating twice. The flowers may be used 

 separately for flavouring butter or sauces or as above 

 until the syrup is needed for flavouring, when they may 

 be strained out and used. The syrup is most delicate 

 for flavouring hot or cold drinks, desserts, cakes, or 

 puddings. 



