and beat all together. Choose a very
shallow dish, line it with a light puff-crust, lay the orange paste in
it, and ice it over. Or line a tart pan with a thin puff-paste, and put
into it orange marmalade made with apple jelly. Lay bars of paste, or a
croquant cover over, and bake it in a moderate oven.--Another. Squeeze
some Seville oranges into a dish, grate off the outside rind, throw the
peel into water, and change it often for two days. Boil a saucepan of
water, put in the oranges, and change the water three or four times to
take out the bitterness: when they are quite tender, dry and beat them
fine in a mortar. Take their weight in double refined sugar, boil it to
a syrup, and skim it clean: then put in the pulp, and boil it till it is
quite clear. Put it cold into the tarts, and the juice which was
squeezed out, and bake them in a quick oven. Lemon tarts are made in the
same way.

ORANGE WINE. To six gallons of water put fifteen pounds of soft sugar:
before it boils, add the whites of six eggs well beaten, and take off
the scum as it rises. When cold, add the juice of fifty oranges, and two
thirds of the peels cut very thin; and immerse a toast covered with
yeast. In a month after it has been in the cask, add a pint of brandy,
and two quarts of Rhenish wine. It will be fit to bottle in three or
four months, but it should remain in bottles for twelve months before it
is drunk.

ORANGES. If intended to be kept for future use, the best way is to dry
and bake some clean sand; and when it is cold, put it into a vessel.
Place on it a layer of oranges or lemons with the stalk end downwards,
so that they do not touch each other, and cover them with the sand two
inches deep. This will keep them in a good state of preservation for
several months. Another way is to freeze the fruit, and keep them in an
ice-house. When used they are to be thawed in cold water, and will be
good at any time of the year. If oranges or lemons are designed to be
used for juice, they should first be pared to preserve the peel dry.
Some should be halved, and when squeezed, the pulp cut out, and the
outsides dried for grating. If for boiling in any liquid, the first way
is the best.

ORANGES CARVED. With a penknife cut on the rinds any shape you please,
then cut off a piece near and round the stalk, and take all the pulp out
carefully with an apple scoop. Put the rinds into salt and water two
days, and change the water daily. Boil them an h