h esteemed. The cherry embellished the third course in
Rome and the second at Athens.

PRESERVED NECTARINES.

1562. INGREDIENTS.--To every lb. of sugar allow 1/4 pint of water;
nectarines.

_Mode_.--Divide the nectarines in two, take out the stones, and make a
strong syrup with sugar and water in the above proportion. Put in the
nectarines, and boil them until they have thoroughly imbibed the sugar.
Keep the fruit as whole as possible, and turn it carefully into a pan.
The next day boil it again for a few minutes, take out the nectarines,
put them into jars, boil the syrup quickly for 5 minutes, pour it over
the fruit, and, when cold, cover the preserve down. The syrup and
preserve must be carefully skimmed, or it will not be clear.

_Time_.--10 minutes to boil the sugar and water; 20 minutes to boil the
fruit the first time, 10 minutes the second time; 5 minutes to boil the
syrup.

_Seasonable_ in August and September, but cheapest in September.

STEWED NORMANDY PIPPINS.

1563. INGREDIENTS.--1 lb. of Normandy pippins, 1 quart of water, 1/2
teaspoonful of powdered cinnamon, 1/2 teaspoonful of ground ginger, 1
lb. of moist sugar, 1 lemon.

_Mode_.--Well wash the pippins, and put them into 1 quart of water with
the above proportion of cinnamon and ginger, and let them stand 12
hours; then put these all together into a stewpan, with the lemon sliced
thinly, and half the moist sugar. Let them boil slowly until the pippins
are half done; then add the remainder of the sugar, and simmer until
they are quite tender. Serve on glass dishes for dessert.

_Time_.--2 to 3 hours. _Average cost_, 1s. 6d. _Seasonable_.--Suitable
for a winter dish.

ICED ORANGES.

1564. INGREDIENTS.--Oranges; to every lb. of pounded loaf sugar allow
the whites of 2 eggs.

_Mode_.--Whisk the whites of the eggs well, stir in the sugar, and beat
this mixture for 1/4 hour. Skin the oranges, remove as much of the white
pith as possible without injuring the pulp of the fruit; pass a thread
through the centre of each orange, dip them into the sugar, and tie them
to a stick. Place this stick across the oven, and let the oranges remain
until dry, when they will have the appearance of balls of ice. They make
a pretty dessert or supper dish. Care must be taken not to have the oven
too fierce, or the oranges would scorch and acquire a brown colour,
which would entirely spoil their appearance.

_Time_.--From 1/2 to 1 hour to dry in a moderate