The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.
ORANGE SYRUP
Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil. Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.
ORANGE JUICE
Place in a bowl
Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar
and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath. Cork, and then finish like orange syrup.
Note.—Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.