222 FRUIT RECIPES 



ORANGE SYRVP 



To each pint of sweet, strained, orange juice add one 

 pound of sugar and a little of the grated peel. The peel 

 and juice of one lemon inay also be added if desired, to 

 give piquancy. Boil for fifteen minutes, skimming care- 

 fully as scum rises, and straining when ready to remove. 

 Bottle and seal tight. This will keep a long time and is 

 excellent for use in sweet sauces or cold drinks. 



CREAM OF ORANGE (Old Recipe) 



Chop fine two dozen oranges, peel and all, then add three 

 quarts spirits of wine ; one-fourth ounce tincture of saffron, 

 one gill orange-flower-water and six pounds of loaf sugar. 

 Let stand one month, when filter and bottle. 



ORANGEADE 



For this and other beverages of orange juice see "Lemon- 

 ade." 



SWEET ORANGE WINE 



Methods vary in making orange wine, some wines being 

 made with equal parts of orange juice and water and some 

 with the orange juice alone. In either case three pounds 

 of sugar should be used to each gallon of the liquid. Let 

 ferment in a barrel, covering the bung with cloth. When 

 fermentation ceases (from six to eight weeks) rack off into 

 another barrel, stop bung, and keep in a cool place. 



ORANGE VINEGAR 



To orange pulp and juice add water and Florida syrup. 

 "Mother" will form in a few weeks and strong vinegar 

 result. (Cover the jar with thin cloth, only, while vinegar 

 is in the making.) 



