New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

make a thin syrup with fine sugar, and put the oranges into it, and boil them up, turning them round, that each part may partake of the syrup, as there need not be enough to cover them, and let them remain in it hot till they are to be served. About half an hour before you want them, put some sugar to the pulp, and set over the fire; mix it well, and let it boil; then add a spoonful of white wine for every orange. Give it a boil, and then put in a bit of fresh butter, and stir it over the fire to thicken. Fill the oranges with it, and serve them with some of the syrup in the dish. Put the bits on the top. _Buttered Orange Juice._ Mix the juice of seven Seville oranges with four spoonfuls of rose water, and add the whole to the yelks of eight and whites of four eggs, well beaten. Then strain the liquor to half a pound of sugar pounded; stir it over a gentle fire, and when it begins to thicken, put about the size of a small walnut of butter: keep it over the fire a few minutes longer, then pour it into a flat dish, and serve it to eat cold. If you have no silver saucepan, do it in a Chinabason in a saucepan of boiling water, the top of which will just receive the bason. _Stewed Pears._ Pare and halve, or quarter, large pears, according to their size: throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a blocktin stewpan, and sprinkle as much sugar over as will make them pretty sweet: add lemonpeel, a clove or two, and some allspice cracked. Just cover them with water, and put some of the red liquor which will be directed hereafter; cover them close, and stew three or four hours. When tender, take them out, and pour the liquor over them. _Baked Pears._ These need not be of a fine sort; but