ified dripping; drop
in the oranges, and fry them a delicate brown from 8 to 10 minutes. When
done, lay them on a piece of blotting-paper before the fire, to drain
away the greasy moisture, and dish them on a white d'oyley; sprinkle
over them plenty of pounded sugar, and serve quickly.

_Time_.--8 to 10 minutes to fry the fritters; 5 minutes to drain them.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from November to May.

A PRETTY DISH OF ORANGES.

1466. INGREDIENTS.--6 large oranges, 1/2 lb. of loaf sugar, 1/4 pint of
water, 1/2 pint of cream, 2 tablespoonfuls of any kind of liqueur, sugar
to taste.

_Mode_.--Put the sugar and water into a saucepan, and boil them until
the sugar becomes brittle, which may be ascertained by taking up a small
quantity in a spoon, and dipping it in cold water; if the sugar is
sufficiently boiled, it will easily snap. Peel the oranges, remove as
much of the white pith as possible, and divide them into nice-sized
slices, without breaking the thin white skin which surrounds the juicy
pulp. Place the pieces of orange on small skewers, dip them into the hot
sugar, and arrange them in layers round a plain mould, which should be
well oiled with the purest salad-oil. The sides of the mould only should
be lined with the oranges, and the centre left open for the cream. Let
the sugar become firm by cooling; turn the oranges carefully out on a
dish, and fill the centre with whipped cream, flavoured with any kind of
liqueur, and sweetened with pounded sugar. This is an exceedingly
ornamental and nice dish for the supper-table.

_Time_.--10 minutes to boil the sugar. _Average cost_, 1s. 8d.

_Sufficient_ for 1 mould. _Seasonable_ from November to May.

TO MAKE PANCAKES.

1467. INGREDIENTS.--Eggs, flour, milk; to every egg allow 1 oz. of
flour, about 1 gill of milk, 1/8 saltspoonful of salt.

[Illustration: PANCAKES.]

_Mode_.--Ascertain that the eggs are fresh; break each one separately in
a cup; whisk them well, put them into a basin, with the flour, salt, and
a few drops of milk, and beat the whole to a perfectly _smooth_ batter;
then add by degrees the remainder of the milk. The proportion of this
latter ingredient must be regulated by the size of the eggs, &c. &c.;
but the batter, when ready for frying, should be of the consistency of
thick cream. Place a small frying-pan on the fire to get hot; let it be
delicately clean, or the pancakes will stick, and