Ingredients
- a pound of sugar
- a pound of orange- flowers
- a pint of brandy
Directions
Boil a pound of sugar with a glass of water and skim it ; let it boil to a perle, take it off the fire, and put into it half a pound of orange- flowers ; let it boil up two or three times in the syrup; then take it off the fire and cover it closely. Let it stand five or six hours, and put it on the fire again with a pint of brandy. Let it warm on the fire till the brandy is mixed with the syrup, then strain and bottle it. You can make any quantity you choose by attending to the foregoing propcnrtions. You can preserve the orange-flowers, after making your ratifia, as follows : When you have squeezed them dry, take half a pound of sugar and put it into a pre- serving-pan with a very little water ; boil, and skim it clear, and let it continue to boil to the petite plume; then add the orange-flowers, and let them boil gently some time. Take them off the fire, and stir them till the sugar is almost in
128 RATIPIAS.
powder ; poor it on a tamis^ taking care to have something beneath^ not to lose the sugar which passes through. Then put the orange-jSowers in a jar closely covered, and keep them in a dry place. They will be useful for creams and every- thing where orange-flowers are used.