Tried favourites cookery book

Peel and cut oranges in rounds. Save all juice and put it with some shreds of peel, no white) into the water with the sugar. Boil this for 1 hour, and pour syrup over the rounds of oranges to cool. Orange Meringue. 4 oz. Rice, 2 oz. Sitgar, 1 quart Milk, flavouring Swell out rice slowly in the milk for 4 hours until all milk is absorbed. Pour into basin and cool. Then turn into a glass dish. Pour over compote of oranges made by preceding recipe and put whipped cream on top. Orange and Cocoa-Nut (cold, not cooked) 1 Cocoa-Nut, 4 or 6 good Oranges, 4 oZ. Sifted Sugar. Remove skins and white of oranges, and slice them roundways, taking out pips. Cut off the brown of cocoa-nut, and grate the white part. Place a layer of orange slices on glass dish, and sift some sugar over it, then a layer of grated cocoa-nut; another of oranges, sugar and cocoa-nut, and another, till dish is nearly full. Pour in milk of the cocoa-nut and the orange juice, but leave at the top of the dish a layer of the cocoa-nut. A Peach or Pine-Apple Compote. Pour juice out of tin and put in enamelled pan with breakfastcup of white sugar and teacup of water. Boil a minute or two till sugar is dissolved. Put in fruit, and stew gently till tender. Cut off piece out of centre of sponge-cake, leaving a good wall all round which is not likely to break. Put in fruit when quite cold ; place a slice of cake on top as cover ; pour synip over, and let cake soak in it. Pour thick cream or custard over all. Sprinkle pistachio kernels, which have been blanched like almonds and chipped finely, on top. Tlie sponge-cake which was cut out may be crumbled, put into glass dish, soaked in cream, and covered first with jam, then Avith good custard. Pine-Apple Shape. Simmer 2 oz. tapioca in 1 pint water till clear. Stir 1 oz. gelatine in I pint juice from tin of pine-apple till dissolved. Cut some pieces pine-apple in small squares. Add to clear tapioca Avith 2 table- spoonfuls sugar. Stir till nearly cold ; add gelatine and pour into wetted mould. Serve with thin slices of pine-apple round. Pink Cream. Boil 1 oz. ground rice in 1 quart milk. Add 2 ox. butter, 2 ox. sugar, and 10 drops essence vanilla. Stir for 20 minutes after it boils, till it becomes a smooth custard. Colour it to a pink with cochineal. Spread over a glass dish some strawberry jam, and when the custard is cool pour it over the jam and set aside to cool. If desired, scatter desiccated cocoa-nut over the top. Preserved Peaches and Apricots. Take a tin of preserved fruit and strain off liquid. Dissolve enough gelatine (by boiling gelatine in a little sweetened water) to make a fairly firm jelly when cold. Add a few drops of cochineal. Put rather more than 2 oz. of this to a quart of liquid from the tin, Pour into mould, and drop peaches in, and either turn out whole or place in spoonfids in glass dish with a little whipped cream. Prune Shape. i lb. Prunes, J pint Water, J oz. Gelatine, Sugar to taste. Stew prunes in the water till tender, then tahe them and remove the stones, and chop them small. Dissolve gelatine in the juice, and add sugar, and then the prunes. Pour all into a wetted mould to cool. Half a lemon added is an improvement. The stones may be broken and the kernels added. Very nice with whipped cream in centre. Raspberry Cream.