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

they are done. Pare and core some green pippins, and boil in water till it tastes strong of them; do not break them, only gently press them with the back of a spoon. Strain the water through a jellybag till quite clear; then to every pint put a pound of double refined sugar, the peel and juice of a lemon, and boil to a strong syrup. Drain off the syrup from the fruit, and turning the whole upwards in the jar, pour the applejelly over it. The bits cut out must go through the same process with the fruit. Cover with brandy paper. _Orange Chips._ Cut oranges in halves, squeeze the juice through a sieve; soak the peel in water, next day boil in the same till tender, drain them, and slice the peels, put them to the juice, weigh as much sugar, and put all together into a broad earthen dish, and put over the fire at a moderate distance, often stirring till the chips candy; then set them in a cool room to dry. They will not be so under three weeks. _Orange Cakes._ Cut Seville oranges in pieces, take out the seeds and skins, save the juice, and add to the meat of the fruit, after having beaten it quite fine in a mortar, in the proportion of a pound to a pound and a half of loaf sugar finely beaten first. When the paste is finely mixed, make it into small cakes, and dry them on China plates in a hot room, and turn them daily. Do not let them be too dry. They are excellent for gouty stomachs, or for travellers. The peels of China oranges, soaked a night, then drained and boiled up in a syrup till enough to be tender, answer for common puddings extremely well, and are of no value; whereas Seville are usually dear, and sometimes cannot be had. _To preserve Morella Cherries._ Gather them when full ripe, and perfectly dry, take off the stalks, and prick them with a new needle to prevent bursting. Weigh to every pound, one and