ADE. Rasp the oranges, cut out the pulp, then boil the
rinds very tender, and beat them fine in a marble mortar. Boil three
pounds of loaf sugar in a pint of water, skim it, and add a pound of the
rind; boil it fast till the syrup is very thick, but stir it carefully.
Then add a pint of the pulp and juice, the seeds having been removed,
and a pint of apple liquor; boil it all gently about half an hour, until
it is well jellied, and put it into small pots. Lemon marmalade may be
made in the same way, and both of them are very good and elegant
sweetmeats.

ORANGE PEEL. Scrape out all the pulp, soak the peels in water, and stir
them every day. In a week's time put them in fresh water, and repeat it
till all the bitterness is extracted. Boil the peels in fresh water over
a slow fire till they are quite tender, and reduce the liquor to a
quantity sufficient to boil it to a thick syrup. Put the peels into the
syrup, simmer them gently, take them out of the syrup, and let them
cool. Lay them to dry in the sun, and the peel will be nicely candied.

ORANGE PUDDING. Grate the rind of a Seville orange, put to it six ounces
of fresh butter, and six or eight ounces of lump sugar pounded. Beat
them all in a marble mortar, and add at the same time the whole of eight
eggs well beaten and strained. Scrape a raw apple, and mix it with the
rest. Put a paste round the bottom and sides of the dish, and over the
orange mixture lay cross bars of paste. Half an hour will bake
it.--Another. Mix two full spoonfuls of orange paste with six eggs, four
ounces of fine sugar, and four ounces of warm butter. Put the whole into
a shallow dish, with a paste lining, and bake it twenty
minutes.--Another. Rather more than two table-spoonfuls of the orange
paste, mixed with six eggs, four ounces of sugar, and four ounces of
butter melted, will make a good pudding, with a paste at the bottom of
the dish. Twenty minutes will bake it.--Or, boil the rind of a Seville
orange very soft, and beat it up with the juice. Then add half a pound
of butter, a quarter of a pound of sugar, two grated biscuits, and the
yolks of six eggs. Mix all together, lay a puff paste round the edge of
the dish, and bake it half an hour.

ORANGE TART. Squeeze, pulp, and boil two Seville oranges quite tender.
Weigh them, add double the quantity of sugar, and beat them together to
a paste. Add the juice and pulp of the fruit, and a little bit of fresh
butter the size of a walnut,