EAM. Boil the rind of a Seville orange very tender, and beat it
fine in a mortar. Add to it a spoonful of the best brandy, the juice of
a Seville orange, four ounces of loaf sugar, and the yolks of four eggs.
Beat them all together for ten minutes; then by gentle degrees, pour in
a pint of boiling cream, and beat it up till cold. Set some custard cups
into a deep dish of boiling water, pour the cream into the cups, and let
it stand again till cold. Put at the top some small strips of orange
paring cut thin, or some preserved chips.

ORANGE-FLOWER CAKES. Soak four ounces of the leaves of the flowers in
cold water for an hour; drain, and put them between napkins, and roll
with a rolling-pin till they are bruised. Have ready boiled a pound of
sugar to add to it in a thick syrup, give them a simmer until the syrup
adheres to the sides of the pan, drop it in little cakes on a plate, and
dry them in a cool room.

ORANGE FOOL. Mix the juice of three Seville oranges, three eggs well
beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten it to
taste. Set the whole over a slow fire, and stir it till it becomes as
thick as good melted butter, but it must not be boiled. Then pour it
into a dish for eating cold.

ORANGE JAM. Lay half a dozen oranges in water four or five days,
changing the water once or twice every day. Take out the oranges, and
wipe them dry. Tie them up in separate cloths, and boil them four hours
in a large kettle, changing the water once or twice. Peel off the rinds
and pound them well in a marble mortar, with two pounds of fine sugar to
one pound of orange. Then beat all together, and cover the jam down in a
pot.

ORANGE JELLY. Grate the rind of two Seville and two China oranges, and
two lemons. Squeeze the juice of three of each, and strain it; add a
quarter of a pound of lump sugar dissolved in a quarter of a pint of
water, and boil it till it nearly candies. Prepare a quart of jelly,
made of two ounces of isinglass; add to it the syrup, and boil it once
up. Strain off the jelly, and let it stand to settle before it is put
into the mould.

ORANGE JUICE. When the fresh juice cannot be procured, a very useful
article for fevers may be made in the following manner. Squeeze from the
finest fruit, a pint of juice strained through fine muslin. Simmer it
gently with three quarters of a pound of double-refined sugar twenty
minutes, and when cold put it into small bottles.

ORANGE MARMAL