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Classic
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page 221
ORGEAT SYRUP WITHOUT ORANGE FLOWERS
Make a syrup of a pound of sugar to every pint of water; boil this a few
minutes, skim it clear, and when cold, to every four pounds of sugar used, allow
a gill of orange water, or rose water, and two tablespoonfuls of pure essence of
bitter almonds. Serve it in iced water.
ORANGE SYRUP
This syrup is so easily made, and oranges are so abundant here, that it is
advantageous to make this syrup in the season of orange harvest, in Louisiana.
To make it, you must select ripe and thin-skinned fruit; squeeze the juice, and
to every pint, add a pound and a quarter of white sugar; boil it slowly, and
skim as long as any scum rises; you may then take it off, let it grow cold, and
bottle it. Be sure to secure the corks well. This is nice for a summer drink for
delicate persons; it is also very convenient for pudding sauces, as half a cup
of this syrup, mixed with melted butter, is admirable, where wine is not used.
The flavor is so fine, it requires very little spicing to make it agreeable.
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