ille orange, 1 tablespoonful of brandy, 1/4 lb.
of loaf sugar, the yolks of 4 eggs, 1 pint of cream.

_Mode_.--Boil the rind of the Seville orange until tender, and beat it
in a mortar to a pulp; add to it the brandy, the strained juice of the
orange, and the sugar, and beat all together for about 10 minutes,
adding the well-beaten yolks of eggs. Bring the cream to the
boiling-point, and pour it very gradually to the other ingredients, and
beat the mixture till nearly cold; put it into custard-cups, place the
cups in a deep dish of boiling water, where let them remain till quite
cold. Take the cups out of the water, wipe them, and garnish the tops of
the creams with candied orange-peel or preserved chips.

_Time_.--Altogether, 3/4 hour.

_Average cost_, with cream at 1s. per pint, 1s. 7d.

_Sufficient_ to make 7 or 8 creams.

_Seasonable_ from November to May.

_Note_.--To render this dish more economical, substitute milk for the
cream, but add a small pinch of isinglass to make the creams firm.

SEVILLE ORANGE (_Citrus vulgaris_).--This variety, called also
_bitter orange_, is of the same species as the sweet orange, and
grows in great abundance on the banks of the Guadalquiver, in
Andalusia, whence this fruit is chiefly obtained. In that part
of Spain there are very extensive orchards of these oranges,
which form the chief wealth of the monasteries. The pulp of the
bitter orange is not eaten raw. In the yellow rind, separated
from the white spongy substance immediately below it, is
contained an essential oil, which is an agreeable warm aromatic,
much superior for many purposes to that of the common orange.
The best marmalade and the richest wine are made from this
orange; and from its flowers the best orange-flower water is
distilled. Seville oranges are also preserved whole as a
sweetmeat.

ORANGE FRITTERS.

1465. INGREDIENTS.--For the batter, 1/2 lb. of flour, 1/2 oz. of butter,
1/2 saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified
dripping.

_Mode_.--Make a nice light batter with the above proportion of flour,
butter, salt, eggs, and sufficient milk to make it the proper
consistency; peel the oranges, remove as much of the white skin as
possible, and divide each orange into eight pieces, without breaking the
thin skin, unless it be to remove the pips; dip each piece of orange in
the batter. Have ready a pan of boiling lard or clar