These syrups have long been favorites, and when made of pure fresh milk are delicious. In former times they were made with much care and replenished daily. Now we learn that condensed milk is often substituted for fresh milk, and simple syrup is mixed therewith. The formulae that follow are such as were used thirty years ago, and in our judgment have no superiors.

S-55. Cream Syrup (Orange Cream)

Milk, 1 quart.

Sugar, 2 1/2 pounds.

Dissolve the sugar in the milk by the aid of a gentle heat, stirring constantly, strain, and when cool add four fluidrachms of flavoring extract of orange and enough curcuma color to bring to a rich cream color. This syrup must be freshly made each day.

S-56. Nectar Syrup (Nectar Cream)

Milk, 1 quart.

Sugar, 2 1/2 pounds.

Dissolve the sugar in the milk by the aid of a gentle heat, stirring constantly, strain, and when cool add four fluidrachms of flavoring extract of best vanilla (or nectar) and enough cochineal color to bring to a deep pink. This syrup must be freshly made every day.