Cassell's dictionary of cookery

and store them in a tin box until wanted for garnishing sweet dishes. Cut the oranges into rounds a quarter of an inch thick, remove the pulp without breaking the ring, and leave a narrow rim of white on the yellow part. Throw these rings into salt and water, leave them until the following day, and then boil them in fresh water until they are tender. Lift them carefully out, drain on an inverted sieve, and when cool dip them into brandy. Make a syrup with half a pound of loaf sugar and half a pint of the water in which the rings were boiled to each half a dozen oranges. Boil it until clear ; dip the rings into it three times, and again drain them. Heat the syrup twice a day, and dip the rings into it whilst it is hot, but not boiling, and continue this until they are candied. Store in tin boxes, arranging the rings in single layers between sheets of writing-paper. They will keep any length of time in a cool dr}' place. The sugar which remains is excellent for flavouring. Time, half an hour to boil them in fresh water ; to be dipped in hot syrup twice a day until they are candied. Orange and Lemon Juice for Colds (Invalid Cookery). — Orange or lemon-juice, strained and boiled with an equal weight of loaf sugar, and then bottled and corked closely, will prove an agreeable and valuable addition to gruel and other warm drinks which are required for invalids. Time, fifteen minutes to boil. Sufficient, a dessert-spoonful of lemon-juice to half a pint of gruel. Orange- Apple Jelly. — In preparing apple jelly a pleasing variety may be made as follows : — Boil the apple- juice and the sugar in the usual way for about ten minutes, and then throw in with them some slices of orange a quarter of an inch thick. The peel may be left on, but the pips should be carefully removed. Let all cook together, and when the apple jelly is potted, put two or three slices of orange into each jar. Time, about threequarters of an hour to boil the jelly. Sufficient, one sliced orange for a pint of apple jelly. Orange Biscuits. — Beat four ounces of fresh butter to a cream. Hub the rinds of two Seville oranges with a quarter of a pound of loaf sugar, until the yellow part is all taken off. Crush the sugar to powder, and mix it with the butter ; add a small pinch of salt, four ounces of dried flour, the well-beaten yolks of four eggs, two ounces of candied orange-peel, cut into thin shreds, and lastly the whites of the eggs beaten to a firm froth. Pour the mixture into small buttered moulds, sift powdered sugar over the biscuits, and bake in a slow oven for about ten minutes. Probable cost. Is. 3d. Orange Biscuits (another way) — To be used as a Stomachic— Boil the rinds of Seville oranges in two or three waters, until they are quite tender and most of the bitterness is gone. Drain well, weigh them, mince finelj', and pound them in a mortar with an equal weight of powdered sugar ; spread the paste out thinly on a dish, and place it in the sun, or in some wai-m place, to dry. When the upper part is stiff, stamp the mixture out into small shapes, turn these carefully over, and dry the under side. These biscuits should be stored between layers of paper in a tin box. Time, two hours to boil the rinds. Probable cost, oranges. Id. each.