our or more in fresh
salt and water, and drain them quite dry. Let them stand a night in
plain water, and then another night in a thin syrup, in which boil them
the next day a few minutes. This must be repeated four days
successively. Then let them stand six or seven weeks, observing often
whether they keep well; otherwise the syrup must be boiled 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 as they are filled;
otherwise they should be wiped. Or they may be filled with custard, and
then the fruit need not be baked, but the custard should be put in cold.

ORANGEADE. Squeeze out the juice of an orange, pour boiling water on a
little of the peel