...of the peel, and cover it close ; boil some •water and sugar to a thin syrup, and skim it well ; when all are cold, mix the juice, the infusion, and the syrup, and strain the whole. Orgeat. Blanch and beat a quarter of a pound of sweet almonds with a table spoonful...

...too cooling in the latter complaints, and the glass of orgeat may be put into a basin of warm water. Orangeade, or Lemonade. Squeeze the juice ; pour boiling...a thin syrup, and skim it. When all are cold, mix th« juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain...

...juice; pour some boiling water on the peel, and cover it closely; boil water and Migar to a thin sirup, and skim it; when all are cold, mix the juice, the infusion, and the sirup, with as much water as will make a rich sherbet ; suain it through a jelly-bag. ORANGEADE. (2)...

...and bottle it for use. cover it close, boil some water and sugar to a thin syrup and skim it well; when all are cold, mix the juice, the infusion, and the syrup, and strain the whole. Mulled Ale.—Boil a quart of good ale with some nutmeg, beat up six eggs and...

...which remove in an hour, as it gives a bitter taste if left long. ORANGEADE OR LEMONADE. — Squeezo the juice, pour boiling water on a little of the peel,...syrup, with as much more water as will make a rich sherbert; strain. Or, squeeze the juice, and strain it, and add water and capillair«. ANOTHER METHOD...

...Orangeade. — Squeeze out the juice of an orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup, and skim...syrup, with as much more water as will make a rich drink. Strain through a jelly-bag, and ice. Orange Drink, E/ervtscing,— Put the juice of six or eight...

...bottle it. 1594. OEANGEADE. Squeeze the juice ; pour some boiling water on the peel, cover it closely, boil water and sugar to a thin syrup and skim it ; when all are cold mix the jnice, the infusion, and the synrp, with as much water as will make a rich sherbet, strain through...

...biscuits of every kind, with ripe and dried fruits. Lemonade. — Squeeze the juice of lemons; then pour boiling water on a little of the peel and cover close. Boil sugar and water to a thin syrup, and skim off all impurities. When cold, mix the juice, the water on...

...and bottle it. ORANGEADE. Squeeze the juice ; pour some boiling water on the peel, cover it closely, boil water and sugar to a thin syrup and skim it ;...the juice, the infusion, and the syrup, with as much water as will make a rich sherbet, then strain through a jelly-bag. PUNCH. Take a very sound lemon,...

...from a dozen of the fruit; pour boiling water on the peel of four, and cover close. Boil water ¡nul sugar to a thin syrup, and skim it When all are cold, mix the juice, the infusion, and the syrup, with lie much more water as will make u rich sherbet; strain, through a Jelly-bag, and coot (c) CRANBKRRT...