on.

105. +Orange Blossom Extract.+-- Pour 1-1/4 pints boiling milk over
10-1/2 ounces fresh orange blossoms; place same over the fire and let it
boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it
thoroughly, add 2-1/2 pints champagne and filter.

106. +Orange Peel Extract.+-- Crush in a stone mortar the rind of 12
oranges with some sugar; place the mass into a glass jar; add 1/3
gallon of rectified spirits of 90 per cent.; let it stand for 4
days; then decant the clear liquid and filter it; put away in well
corked bottles.

107. +Italian Meringue.+-- Whites of 5 eggs beaten to a stiff froth,
1 pound sugar, 1 teaspoonful vanilla extract, 3/4 cup water; put sugar
and water over the fire in a saucepan (one of agateware is best);
stir until sugar is dissolved; next put saucepan over the fire and
boil till the sugar begins to foam; then take some of the boiling
sugar in a spoon and blow it; if it flows off the spoon in large
bubbles it is ready to use; wipe the rim of saucepan clean with a
damp cloth and remove the sugar from fire; let it cool for 2
minutes; then pour it slowly into the beaten whites, stirring
constantly.

108. +Meringue.+-- 1/2 pound powdered sugar and the whites of 5 eggs;
carefully separate the whites from the yolks; put the whites in a
deep kettle for 15 minutes on ice; then whip it with an egg beater
to a stiff froth; mix in slowly the sugar and use at once. This
meringue is used for ornamenting puddings and cakes.

109. +Spinach Green (for coloring).+-- Wash a few handfuls spinach,
press it out and pound in a mortar to a pulp; then press out the
juice in a cloth; put the spinach liquid in a small saucepan; put it
for a few minutes over the fire; as soon as the liquid curdles pour
it on a fine sieve; let the water run off and the green which
remains press through a fine sieve and put it in a well covered
glass till wanted. Spinach green is used for coloring creams or
puddings.

110. +Sugar Color.+-- Place a saucepan with 1 pound sugar and 1/2 pint
water over the fire and boil till the sugar is dark brown and nearly
black; then add 1 pint boiling water; stir until all the sugar is
well dissolved; boil it for a few minutes; then remove from fire and
put it into a well corked bottle. This color is used for coloring
soups, sauces and sometimes jellies.

111. +Lemon Sugar.+-- Grate the rind of 12 lemons; mix the grated
lemon peel with 1 pound powdered sugar; put into well closed