1920 What to Drink E L Bertha

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- Moisten this paste with half of the soft water, and 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. like. squeeze as much as possible through a firm bag.

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