Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

In eight even-sized smooth oranges cut an inch wide round hole on the stem side. Take out the pulp with the small end of a teaspoon. Soak the skins in cold water, drain, and scrape the inside smoothly without injuring the peel. Cut candied fruits such as citron, angelica, raisins, orange peel, etc, in small pieces and soak in maraschino. Mix these with enough orange ice to fili the oranges. Fill each orange. Cover with the small pieces taken out. Place the oranges in a freezer. Cover the freezer with salted ice at least two hours before the oranges are served. Arrange each one whole on a folded napkin and serve. Compote of Oranges, a Jewish Dish Wash and quarter some fine oranges, arrange the quarters neatly in a dish, and just before serving pour over them a sugar syrup in which the rind of a grated orange is mixed. Gamish the dish with preserved citron cut in flower and leaf designs. Wined Peaches Pare and slice half a dozen large, finely flavored peaches and arrange them in graceful order in a glass dish. Put over them enough sugar to sweeten them well, pour over them two or three glasses of Champagne, and serve. Any wine harmonizing with peach taste may be substituted for the Champagne. By some a fruity brandy is preferred to wine. Set on the ice» and serve well chilled. COLD PUDDING8, CBEAMS, MERINQUE8, AND ICE8 331 Baked Pears Wipe some largo, sound, large pears and arrange them in a porcelain baking dish with the stalk ends upward. Pour a little water over them and enough good molasses to sweeten them thoroughly. Bake in slow oven several hours. If baked slowly, they will be juicy, sweet, and tender in flesh and skin. They gain in flavor if they are basted now and then with the molasses and water in which they cook. If the oven is hot, put a cover over the dish while they are baking. Oreamed Pineapple Chop, or better grate, a fine fresh pineapple and add to it the juice of a lemon. Take half a box of gelatine which you have thoroughly dissolved in a cup of cold water — if necessary by setting the cup in a dish of hot water for a time— and pour over the pineapple. Stir it well and set it on ice till a trifle stiff. Then add the beaten whites of four eggs. Mould and serve with whipped cream sweetened and flavored to taste. Instead of the pineapple, strawberries may be used, or peaches, or red raspberries. If you use the berries, crush them, while the peaches may be cut small with a Silver knife. Chili thoroughly and serve. Pineapple Syllabub Beat the whites of three eggs stiff, and to them add gradually three tablespoons of powdered sugar and a couple of teaspoons of Sherry, or, if you prefer, a teaspoon of Sherry and one of vanilla or orauge juice. Whip a pint of cream to a stiff froth and fold in, a spoonful at a time, the eggs and sugar. Have ready a fine, fresh-grated pineapple. After you have mixed the cream and eggs, add the grated fruit, stirring it in a little at a time. Put the syllabub in punch or lemonade glasses. Set on ice till well chilled, and serve. Plum Pudding Ice-cream Cut plam pudding or rich fruit cake in slices, dip the pieces in brandy, and break them to crumbs. Have ready an ice cream, — it is beat without flavoring of any kind, — freeze the croam, and then stir in the plum pudding and pack. Baspberry loe