Lemon Syrup

Put 3 pounds of white sugar in a preserving kettle. Cover with 1 quart of water. Boil until it is a clear syrup, stirring frequently. When cool add 1 ounce of citric acid, and 2 teaspoonfuls of oil of lemon. Bottle immediately.

Orange Syrup

Squeeze out the juice of fresh oranges; to 1 pint of the juice put 1½ pounds of sugar. Set over a moderate fire. When the sugar has dissolved, drop in the peel of the oranges, and let boil slowly ten minutes. Strain through a flannel bag. Do not squeeze the bag or the jelly will not be clear. Bottle, cork and seal. Very nice to flavor puddings, etc.

Lemon Syrup

Lemon Syrup can be made in the same way only using 1¾ pounds sugar to 1 pint of lemon juice. Wring the flannel bag out of hot water before straining.

Simple Syrup Used For Hot Cakes, Etc

½ pint of water to each pound of sugar. When it is thoroughly dissolved set over a gentle fire and let boil half an hour. When clear and boiling hot, spread a wet napkin over a bowl and strain the syrup through. Some like to flavor this with rose, cinnamon, nutmeg or even lemon.