The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

again. Then make a rich syrup for the oranges. ORANGES IN JELLY. Cut a hole in the stalk part, the size of a shilling, and with a blunt knife scrape out the pulp quite clear without cutting the rind. Tie each part separately in muslin, and lay them in spring water two days, changing the water twice a day. In the last water boil them over a slow fire till they are quite tender. Observe that there is enough at first to allow for wasting, as they must be kept covered till the last. To every pound of fruit, allow two pounds of double-refined sugar, and one pint of water. Boil the two latter, with the juice of the orange, till reduced to a syrup. Clarify it, skim it well, and let it stand to be cold. Then boil the fruit in the syrup half an hour; and if not clear, repeat it daily till they are done.--Lemons are preserved in a similar way. Pare and core some green pippins, and boil them in water till it is strongly flavoured with them. The fruit should not be broken, only gently pressed with the back of a spoon, and the water strained through a jelly bag till it is quite clear. To every pint of liquor put a pound of double-refined sugar, the peel and juice of a lemon, and boil the whole to a strong syrup. Drain off the syrup from the fruit, and turning each lemon with the hole upwards in the jar, pour the apple jelly over it. The bits cut out must undergo the same process with the fruit, and the whole covered down with brandy paper. ORANGES PRESERVED. To fill preserved oranges for a corner dish, take a pound of Naples biscuits, some blanched almonds, the yolks of four eggs beaten, four ounces of butter warmed, and sugar to taste. Grate the biscuits, mix them with the above, and some orange-flower water. Fill the preserved oranges, and bake them in a very slow oven. If to be frosted, sift some fine sugar over them, as soon