Seville oranges and double their weight in re-
fined sugar. Boil the thin rinds in a little
water until tender, then pound them in a
mortar, and mix with them the pulp of the
fruit which has been fi-eed from the pips and
juice, the sugar, and half an ounce of fresh
butter✪ Orange Tart or Tartlets. Line the edges of a tart-dish with
good puff-paste, put in the orange mixture,
cover the dish with crust, fasten the edges se-
curely, and bake in a moderate oven. Or, line
some patty-pans with puif-pastry, half fill them
with the orange mixture, lay narrow strips of
pastry over them as an ornament, and bake as
before. Time to bake the tart, three-quarters
of an hour ; the tartlets, twenty minutes. Pro-
bable cost, 6d. SufiBcient for three or four
persons.
Orange -water Ice.— Rub the rind of
two oranges with three or four lumps of sugar
until the yellow part is taken off, and dissolve
the lumps in a little warm sjTup; if the rind
is rubbed too hard the ice wiU be bitter. Strain
the juice of six oranges and a lemon, stir into
it, with haH a pint of water, a pint of clarified
sugar and the flavoured syrup. Mix thoroughly.
Strain and freeze in the usual way. Probable
cost, Is. Suflacient for a quart of ice.
Orange Wine. — Orange wine should be
made in ilarch. Boil twenty-eight pounds of
loaf sugar with eight gallons of water, and the
well- whisked whites and crushed shells of four
eggs. Remove the scum as it rises, let the
liquid cool, then add the juice of ninety Se\-ille
oranges, and mix thoroughly. Strain the liquid,
ferment it with half a pound of yeast on a
toast, and let it stand for twenty-four hours.
Put it into the 'cask, and when fermentation
ceases, which -will be when it gives up hissing,
bung the cask up closely. The wine may be
racked in three months, and bottled in twelve.
If it is desired to add the flavour of the orange-
peel to this wine, though it ■w411 be more gener-
ally agreeable without, infuse the rinds of fifty
of the oranges in two gallons of the clarified
sugar for four days, then strain the liquid, and
add it to the rest. If it is considered necessary
to have a little brandy in the ^vine, a quart may-
be put into the cask with the liquid, and an-
other quart added when the wine is racked off.
Time, half an horn- to boil the sugar. Probable
cost, 2s. 2d. per gallon, exclusive of the brandy.
Sufficient for ten gallons.
Orange Wine (an easy way of making).
— In making orange wine it may be calculated
that ten Seville oranges and three pounds of
loaf sugar are required for every gallon of wine.
If, therefore, it is wished to make nine gallons
of wine, put the strained juice of ninety Seville
oranges and twenty-seven pounds of loaf sugar
into a cask which is perfectly sweet and clry.
Put the pulp from which the juice has been
squeezed into a large pan, and pom- over it a
gallon and a half of water let it stand for
twenty-four hours, then strain it into the cask.
If the flavour of the orange-rind is desired,
though the wine will be more generally agree-
✪ Orange Water Ice
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Seville oranges and double their weight in re-
fined sugar. Boil the thin rinds in a little
water until tender, then pound them in a
mortar, and mix with them the pulp of the
fruit which has been fi-eed from the pips and
juice, the sugar, and half an ounce of fresh
butter. Line the edges of a tart-dish with
good puff-paste, put in the orange mixture,
cover the dish with crust, fasten the edges se-
curely, and bake in a moderate oven. Or, line
some patty-pans with puif-pastry, half fill them
with the orange mixture, lay narrow strips of
pastry over them as an ornament, and bake as
before. Time to bake the tart, three-quarters
of an hour ; the tartlets, twenty minutes. Pro-
bable cost, 6d. SufiBcient for three or four
persons.
Orange -water Ice.— Rub the rind of
two oranges with three or four lumps of sugar
until the yellow part is taken off, and dissolve
the lumps in a little warm sjTup; if the rind
is rubbed too hard the ice wiU be bitter. Strain
the juice of six oranges and a lemon, stir into
it, with haH a pint of water, a pint of clarified
sugar and the flavoured syrup. Mix thoroughly.
Strain and freeze in the usual way. Probable
cost, Is. Suflacient for a quart of ice.
Orange Wine. — Orange wine should be
made in ilarch. Boil twenty-eight pounds of
loaf sugar with eight gallons of water, and the
well- whisked whites and crushed shells of four
eggs. Remove the scum as it rises, let the
liquid cool, then add the juice of ninety Se\-ille
oranges, and mix thoroughly. Strain the liquid,
ferment it with half a pound of yeast on a
toast, and let it stand for twenty-four hours.
Put it into the 'cask, and when fermentation
ceases, which -will be when it gives up hissing,
bung the cask up closely. The wine may be
racked in three months, and bottled in twelve.
If it is desired to add the flavour of the orange-
peel to this wine, though it ■w411 be more gener-
ally agreeable without, infuse the rinds of fifty
of the oranges in two gallons of the clarified
sugar for four days, then strain the liquid, and
add it to the rest. If it is considered necessary
to have a little brandy in the ^vine, a quart may-
be put into the cask with the liquid, and an-
other quart added when the wine is racked off.
Time, half an horn- to boil the sugar. Probable
cost, 2s. 2d. per gallon, exclusive of the brandy.
Sufficient for ten gallons.
Orange Wine (an easy way of making).
— In making orange wine it may be calculated
that ten Seville oranges and three pounds of
loaf sugar are required for every gallon of wine.
If, therefore, it is wished to make nine gallons
of wine, put the strained juice of ninety Seville
oranges and twenty-seven pounds of loaf sugar
into a cask which is perfectly sweet and clry.
Put the pulp from which the juice has been
squeezed into a large pan, and pom- over it a
gallon and a half of water let it stand for
twenty-four hours, then strain it into the cask.
If the flavour of the orange-rind is desired,
though the wine will be more generally agree-