Place in a bowl
- Juice of twenty-five oranges,
- Grated rind of ten oranges,
- One pound sugar
and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.
NOTE.—Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.
To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.
To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss