Cassell's dictionary of cookery

Making. — .Soluct sound Seville oranges in the month of March or April, and look them well over to see that there are no bruises or blemishes. Put them whole into a large preserving-pan with plenty of water, and stew until soft, not forgetting to change the water two or three times. AVTien tender, pour off the water, peel off the rind, take away the pips, and weigh one pound and a haK of lump sugar to every pound of pulp, with a breakfast-cupful of the water that the oranges were boiled in. Clear the syrup by boiling it for a few minutes before adding the pulp, €ut the rind into thin strips, and when the pulp has simmered ten minutes, add the rind and give another boil for ten minutes. Time to boil the oranges, two hours, or until tender. Average cost, 7d. per pot. Marmalade, Orange, Grated.— Grate the outer rind of'twenty oranges and one lemon, scoop out the inside, and carefully remove the seeds; bruise the pulp with about a quarter of A pint of water, through a sieve. Weigh the pulped oranges, and allow a pound of sugar to a pound of the fruit. Boil them together with the grated rind, until it is tender. As the oranges are grated, these gratings should be thrown into water to prevent their becoming a mass, and afterwards added with the rest, when ready for boiling. Time, half an hour to boil. Marmalade, Orange, Pudding.— Beat up two eggs, mix with them a quarter of a pint of new milk, and a quarter of a pound of good moist sugar ; beat together for five minutes. Prepare some bread-crumbs by first drj'ing the bread in a cool oven, and then pounding it : of these crumbs take a quarter of a pound, with rather more than their weight of good suet. Mix with the eggs and milk, and work the mixture until smooth. Fill a buttered tin mould with the mixture and alternate layers of orange marmalade, and bake in a moderate oven. The excellence of this pudding will greatly depend on the mixing of the ingredients. Time, one hour and three-quarters to "bake. To beat the mixture, twenty-five minutes. Probable cost. Is. 6d. One pound of marmalade is sufiicient for this pudding. Marmalade, Orange, Pudding (another way). — Separate the yolks from the whites of half a dozen fresh eggs, beat the yolks in one basin, and half the whites in another. Mix together three or four ounces of clarified butter and a quarter-pound pot of marmalade, with as much sugar as will sweeten, and then mix with the beaten eggs, stirring in the whites when the mixture has been well worked with a wooden spoon for five minutes. Bake in a buttered dish. Time, three-quarters of an hour to bake. Probable cost, Is. Sufficient for four or five persons. Marmalade, Orange, Sauce.— Take two large table-spoonfuls of orange marmalade, put it into a saucepan with a wine-glassful of sherry, another of water, and six lumps of white sugar. Boil until the sugar is dissolved, and thicken with arrowroot. Sufiicient for a largo pudding. Time to make, about five minutes. Probable cost, lOd. Marmalade, Orange, Scotch.— There