Orange Cream.
12 large, very sweet oranges.
2 pounds loaf sugar.
1 quart milk, warm from the cow.
1 quart best French brandy.
Grate the peel from three of the oranges, and reserve for use in preparing the liqueur. Peel the rest, and use the juice only. Pour this with the brandy over the sugar and grated rind; put into a stone jug, and let it stand three days, shaking twice a day.
Then boil the milk, which must be new, and pour hot over the mixture, stirring it in well. Cover closely. When it is quite cold, strain through a flannel bag. Put in clean, sweet bottles, seal the corks, and lay the bottles on their sides in sawdust.
It will keep well, but will be fit for drinking in a week. Mix with iced water as a beverage. It is a fine flavoring liqueur for trifles, etc.