Orange and lemon syrups. Orange and lemon syrups are made by pounding the thin yellow rinds with a little tepid water to a pulp, then adding it to cold syrup at 32° (see page [513]), and letting it infuse for an hour or more. Strain and keep in air-tight jars.
Pistachio flavor. Pistachio flavor can be obtained, when it is not convenient to use the nuts, by first flavoring with orange-flower water, then adding a very little essence of bitter almond.
A peach leaf, infused with milk when it is scalded for custard, will give the flavor of noyau.
Caramel. Caramel (see page [78]). This gives a very delicate and agreeable flavor to custards, cream and ices.
Preserved orange and lemon peel. Candied orange and lemon peel cut into shreds is good in custards and cakes. To prepare it, boil the peel in water until tender, then in sugar and water until clear; let it stand in the syrup several hours, then drain and dry. It will keep indefinitely in a closed jar.
COLORING
Vegetable coloring pastes, which are entirely harmless, can be obtained for twenty-five cents a bottle. The green and the red, or carmine, are the colors generally used for icings, creams and jellies. The orange is used for orange-cake icing and candies. Very little should be used, as the colors should be delicate. To guard against using too much it is well to dilute it with a little water and add only a few drops at a time to the mixture.
The various shades of red to pink are obtained by using more or less carmine.
Fruit juices. Fruit juices impart both color and flavor. They should be filtered (see page [415]) before using, or they give a muddy color.