To use orange syrup: Place four tablespoons in a glass and then fill with carbonated water.
To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.
SCOTCH ORANGE MARMALADE
Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.
ORANGE PRESERVE IN SYRUP
Pare and separate nine oranges into sections, taking care to break as little as possible. Now place
Two pints of water,
Four pounds of sugar
in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.