To make the orange sugar, rub the rind of the Oranges on the sugar, and dry. Then proceed to add the water and three and a quarter ounces of sugar and flavoring. As soon as it begins to dissolve in the pan, take a small wooden spoon and stir it for a few minutes. Then remove it from the fire, stirring continuously, and drop the Pastilles upon a sheet of paper, cutting them off in drops about the size of a pea with a curved piece of wire or a hairpin. When they are quite dry, turn the paper upside down, brush the reverse side with a paste brush slightly moistened with water, and shake off the Pastilles with the point of a knife upon a dry sieve. Then move the sieve to and fro over a very slow fire, so that all moisture may be removed from the drops, and keep them in well-bottled jars.
The above recipe will serve as a guide for all Fruit and Liquor or Essence Pastilles.