nt_ for 3 or 4 persons. _Seasonable_ from November to May.

[Illustration: ORANGE.]

ORANGE (_Citrus Aurantium_).--The principal varieties are the
sweet, or China orange, and the bitter, or Seville orange; the
Maltese is also worthy of notice, from its red blood-like pulp.
The orange is extensively cultivated in the south of Europe, and
in Devonshire, on walls with a south aspect, it bears an
abundance of fruit. So great is the increase in the demand for
the orange, and so ample the supply, that it promises to rival
the apple in its popularity. The orange-tree is considered young
at the age of a hundred years. The pulp of the orange consists
of a collection of oblong vesicles filled with a sugary and
refreshing juice. The orange blossom is proverbially chosen for
the bridal wreath, and, from the same flower, an essential oil
is extracted hardly less esteemed than the celebrated ottar of
roses. Of all marmalades, that made from the Seville orange is
the best. The peel and juice of the orange are much used in
culinary preparations. From oranges are made preserves,
comfitures, jellies, glaces, sherbet, liqueurs, and syrups. The
juice of the orange in a glass _d'eau sucree_ makes a refreshing
and wholesome drink. From the clarified pulp of the orange the
French make a delicious jelly, which they serve in small pots,
and call _creme_. The rasped peel of the orange is used in
several sweet _entremets_, to which it communicates its perfume.
The confectioner manufactures a variety of dainties from all
parts of the orange. Confections of orange-peel are excellent
tonics and stomachics. Persons with delicate stomachs should
abstain from oranges at dessert, because their acidity is likely
to derange the digestive organs.

SMALL DISHES OF PASTRY FOE ENTREMETS, SUPPER-DISHES, &c.

FANCHONNETTES, or CUSTARD TARTLETS.

1315. INGREDIENTS.--For the custard, 4 eggs, 3/4 pint of milk, 2 oz. of
butter, 2 oz. of pounded sugar, 3 dessertspoonfuls of flour, flavouring
to taste; the whites of 2 eggs, 2 oz. of pounded sugar.

_Mode_.--Well beat the eggs; stir to them the milk, the butter, which
should be beaten to a cream, the sugar, and flour; mix these ingredients
well together, put them into a very clean saucepan, and bring them to
the simmering point, but do not allow them to boil. Flavour with essence
of vanilla, bitter almond