Chapter II: (More Economical.) (2)

_Ingredients._—2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust. _Mode._—Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for 1½ hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good. _Time._—1½ hour, or rather longer. _Average cost_, 2_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MUTTON PUDDING.

_Ingredients._—About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk, in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked). _Mode._—Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe for rump steak and kidney pudding. _Time._—About 3 hours. _Average cost_, 1_s._ 9_d._ _Sufficient_ for 6 persons. _Seasonable_ all the year, but more suitable in winter.

MUTTON, Roast Saddle of.

_Ingredients._—Saddle of mutton; a little salt. _Mode._—To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burnt, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping-pan; pour it over the meat, which send to table with a tureen of made gravy and red-currant jelly. _Time._—A saddle of mutton weighing 10 lbs., 2½ hours; 14 lbs., 3¼ hours. When liked underdone, allow rather less time. _Average cost_, 10_d._ per lb. _Sufficient._—A moderate-sized saddle of 10 lbs. for 7 or 8 persons. _Seasonable_ all the year; not so good when lamb is in full season.

MUTTON, Roast Shoulder of.

_Ingredients._—Shoulder of mutton; a little salt. _Mode._—Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About ¼ hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes. _Time._—A shoulder of mutton weighing 6 or 7 lbs., 1½ hour. _Average cost_, 8_d._ per lb. _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.

MUTTON SOUP, Good.

_Ingredients._—A neck of mutton about 5 or 6 lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water. _Mode._—Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally. The next day put the whole into a stewpan, and place it on a brisk fire. When it commences to boil, take the pan off the fire, and put it on one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table; strain the soup, let it cool, skim off all the fat, season and thicken it with a tablespoonful, or rather more, of arrowroot; flavour with a little sherry, simmer for 5 minutes, and serve. _Time._—15 hours. _Average cost_, including the meat, 1_s._ 3_d._ per quart. _Seasonable_ at any time. _Sufficient_ for 8 persons.

NASTURTIUMS, Pickled (a very good Substitute for Capers).

_Ingredients._—To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums. _Mode._—Gather the nasturtium pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt, and pepper, in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit; they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best way is to make them one season for the next. _Seasonable._—Look for nasturtium-pods from the end of July to the end of August.

NECTARINES, Preserved.

_Ingredients._—To every lb. of sugar allow ¼ 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 five 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.

NECTAR, Welsh.

_Ingredients._—1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, 2 gallons of boiling water. _Mode._—Cut the peel of the lemons very thin, pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day; then strain it through a jelly-bag, and bottle it for present use. _Time._—4 or 5 days. _Average cost_, 1_s._ 9_d._ _Sufficient_ to make 2 gallons.

NEGUS, to make.

_Ingredients._—To every pint of port wine allow 1 quart of boiling water, ¼ lb. of sugar, 1 lemon, grated nutmeg to taste. _Mode._—As this beverage is more usually drunk at children’s parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal to ¼ lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon-juice to the port-wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than of any other beverage. _Sufficient._—Allow 1 pint of wine, with the other ingredients in proportion, for a party of 9 or 10 children.

NOVEMBER—BILLS OF FARE.

Dinner for 18 persons.

_First Course._

Thick Grouse Soup,
removed by
Crimped Cod and Oyster
Sauce.

Baked Whitings. Vase of Fried Smelts.
Flowers.

Clear Ox-tail Soup,
removed by
Fillets of Turbot à la
Crême.

_Entrées._

Poulet à la Marengo.

Fillets of Leveret. Vase of Ragoût of Lobster.
Flowers.

Mushrooms sautés.

_Second Course._

Haunch of Mutton.

Cold Game Pie.

Vase of
Lark Pudding. Flowers. Roast Fowls.

Boiled Ham.

Boiled Turkey and Celery
Sauce.

_Third Course._

Partridges,
removed by
Apple Tart. Plum-pudding. Shell-Fish.

Wine Jelly.

Pommes à la Vase of Vol-au-Vent
Condé. Flowers. of Pears.

Blancmange.

Snipes,
Prawns. removed by Apricot Tartlets.
Charlotte glacée.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—Hare soup; Julienne soup; baked cod; soles à la Normandie. _Entrées._—Riz de veau aux tomates; lobster patties; mutton cutlets and Soubise sauce; croûtades of marrow aux fines herbes. _Second Course._—Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts. _Third Course._—Wild ducks; partridges; apples à la Portugaise; Bavarian cream; apricot-jam sandwiches; cheesecakes; Charlotte à la vanille; plum-pudding; dessert and ices.

Dinner for 8 persons.

_First Course._—Mulligatawny soup; fried slices of codfish and oyster sauce; eels en matelote. _Entrées._—Broiled pork cutlets and tomato sauce; tendrons de veau à la jardinière. _Second Course._—Boiled leg of mutton and vegetables; roast goose; cold game pie. _Third Course._—Snipes; teal; apple soufflé; iced Charlotte; tartlets; champagne jelly; coffee cream; mince pies; dessert and ices.

Dinners for 6 persons.

_First Course._—Oyster soup; crimped cod and oyster sauce; fried perch and Dutch sauce. _Entrées._—Pigs’ feet à la Béchamel; curried rabbit. _Second Course._—Roast sucking-pig; boiled fowls and oyster sauce; vegetables. _Third Course._—Jugged hare; meringues à la crême; apple custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert.

* * * * *

_First Course._—Game soup; slices of codfish and Dutch sauce; fried eels. _Entrées._—Kidneys à la Maître d’Hôtel; oyster patties. _Second Course._—Saddle of mutton; boiled capon and rice; small ham; lark pudding. _Third Course._—Roast hare; apple tart; pineapple cream; clear jelly; cheesecakes; marrow pudding; Nesselrode pudding; dessert.

NOVEMBER, Plain Family Dinners for.

_Sunday._—1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.

_Monday._—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.

_Tuesday._—1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.

_Wednesday._—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.

_Thursday._—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of the pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.

_Friday._—1. Roast hare, gravy, and currant jelly; rump-steak and oyster-sauce; vegetables. 2. Macaroni.

_Saturday._—1. Jugged hare; small mutton pudding. 2. Fig pudding.

* * * * *

_Sunday._—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.

_Monday._—1. The remainder of cod warmed in maître d’hôtel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.

_Tuesday._—1. Pea-soup made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomato sauce. 3. Carrot pudding.

_Wednesday._—1. Fried soles, melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.

_Thursday._—1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.

_Friday._—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.

_Saturday._—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.

NOVEMBER, Things in Season.

_Fish._—Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters, pike, soles, tench, turbot, whiting.

_Meat._—Beef, mutton, veal, doe venison.

_Poultry._—Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild-duck.

_Game._—Hares, partridges, pheasants, snipes, woodcocks.

_Vegetables._—Beetroot, cabbages, carrots, celery, lettuces, late cucumbers, onions, potatoes, salading, spinach, sprouts—various herbs.

_Fruit._—Apples, bullaces, chestnuts, filberts, grapes, pears, walnuts.

NOVEMBER—BILLS OF FARE FOR A GAME DINNER.

Dinner for 30 persons.

_First Course._

Hare Soup.

Vase of
Purée of Grouse. Flowers. Pheasant Soup.

Soup à la Reine.

_Entrées._

Fillets of Hare
Salmi of en Chevreuil. Salmi of
Widgeon. Woodcock.
Perdrix au Choux.

Vase of
Lark Pudding. Flowers. Game Patties.

Curried Rabbits.
Salmi of Salmi of
Woodcock. Fillet of Pheasant Widgeon.
and Truffles.

_Second Course._

Larded Pheasants.

Leveret, larded and
stuffed.

Cold Pheasant Pie Vase of Hot raised Pie of
à la Perigord. Flowers. mixed Game.

Grouse.

Larded Partridges.

_Third Course._

Pintails.

Quails.
Snipes. Ortolans.
Vase of
Flowers.
Golden Plovers. Widgeon.
Teal.
Wild Duck. Snipes.
Woodcocks.

_Entremets and Removes._

Boudin à la Nesselrode.
Apricot Maids
Tart. Dantzic Jelly. of Honour.

Vol-au-Vent Vase of Gâteau
of Pears. Flowers. Génoise Glacé.

Charlotte Russe.
Maids of Compôte of
Honour. Plum-pudding. Apples.

_Dessert._

Strawberry-Ice
Cream.
Olives. Figs.
Pineapples.
Preserved Dried
Cherries. Grapes. Fruit.

Filberts. Pears. Walnuts.

Wafers. Vase of Biscuits.
Flowers.
Ginger-Ice Cream. Orange-Water Ice.
Apples.
Dried Preserved
Fruit. Grapes. Cherries.

Pears.
Figs. Olives.
Lemon-Water Ice.

NOYEAU CREAM.

_Ingredients._—1½ oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1½ pint of cream. _Mode._—Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste. _Time._—Altogether, ½ hour. _Average cost_, with cream at 1_s._ per pint and the best isinglass, 4_s._ _Sufficient_ to fill a quart mould. _Seasonable_ at any time.

NOYEAU, Home-made.

_Ingredients._—2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, ½ pint of new milk. _Mode._—Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down. This will be found useful for flavouring many sweet dishes. A tablespoonful of the above noyeau, added to a pint of boiled custard instead of brandy as given in our recipe for custard, makes an exceedingly agreeable and delicate flavour. _Average cost_, 2_s._ 9_d._ _Sufficient_ to make about 2½ pints of noyeau. _Seasonable._—May be made at any time.

OCTOBER—BILLS OF FARE.

Dinner for 18 persons.

_First Course._

Mock-Turtle Soup,
removed by
Crimped Cod and Oyster
Sauce.

Vase of
Soles à la Normandie. Flowers. Red Mullet.

Julienne Soup,
removed by
John Dory and Dutch
Sauce.

_Entrées._

Sweetbreads and Tomato
Sauce.

Vase of
Oyster Patties. Flowers. Stewed Mushrooms.

Fricandeau de Veau and
Celery Sauce.

_Second Course._

Roast Saddle of
Mutton.

Grouse Pie.

Roast Goose. Vase of Boiled Fowls and
Flowers. Oyster Sauce.

Ham.

Larded Turkey.

_Third Course._

Pheasants,
Custards. removed by Prawns.
Cabinet Pudding.

Italian Cream.

Gâteau de Vase of Compôte of
Pommes. Flowers. Plums.

Lobster Salad. Peach Jelly. Apple Tart.

Roast Hare,
removed by
Iced Pudding.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—Carrot soup à la Crécy; soup à la Reine; baked cod; stewed eels. _Entrées._—Riz de Veau and tomato sauce; vol-au-vent of chicken; pork cutlets and sauce Robert; grilled mushrooms. _Second Course._—Rump of beef à la jardinière; roast goose; boiled fowls and celery sauce; tongue, garnished; vegetables. _Third Course._—Grouse; pheasants; quince jelly; lemon cream; apple tart; compôte of peaches; Nesselrode pudding; cabinet pudding; scalloped oysters; dessert and ices.

Dinner for 8 persons.

_First Course._—Calf’s-head soup; crimped cod and oyster sauce; stewed eels. _Entrées._—Stewed mutton kidneys; curried sweetbreads. _Second Course._—Boiled leg of mutton, garnished with carrots and turnips; roast goose. _Third Course._—Partridges; fruit jelly; Italian cream; vol-au-vent of pears; apple tart; cabinet pudding; dessert and ices.

Dinners for 6 persons.

_First Course._—Hare soup; broiled cod à la Maître d’Hôtel. Haddocks and egg sauce. _Entrées._—Veal cutlets, garnished with French beans; haricot mutton. _Second Course._—Roast haunch of mutton; boiled capon and rice; vegetables. _Third Course._—Pheasants; punch jelly; blancmange; apples à la Portugaise; Charlotte à la Vanille; marrow pudding; dessert.

* * * * *

_First Course._—Mock-turtle soup; brill and lobster sauce; fried whitings. _Entrées._—Fowl à la Béchamel; oyster patties. _Second Course._—Roast sucking-pig; stewed rump of beef à la jardinière; vegetables. _Third Course._—Grouse; Charlotte aux pommes; coffee cream; cheesecakes; apricot tart; iced pudding; dessert.

OCTOBER, Plain Family Dinners for.

_Sunday._—1. Roast sucking-pig, tomato sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.

_Monday._—1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies.

_Tuesday._—1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.

_Wednesday._—1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.

_Thursday._—1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomato sauce. 3. Macaroni.

_Friday._—1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-cheek, garnished with greens; beef rissoles, from remains of cold beef. 3. Baroness pudding.

_Saturday._—1. Curried fowl, from remains of cold ditto; dish of rice, rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and sponge-cakes.

* * * * *

_Sunday._—1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.

_Monday._—1. The remains of codfish, flaked, and warmed in a maître d’hôtel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons.

_Tuesday._—1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.

_Wednesday._—1. Jugged hare, from remains of roast ditto; boiled knuckle of veal and rice; boiled bacon cheek. 2. Apple pudding.

_Thursday._—1. Roast leg of pork, apple sauce, greens, and potatoes. 2. Rice snowballs.

_Friday._—1. Slices of pork, broiled, and tomato sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.

_Saturday._—1. Rump-steak pie, sweetbreads. 2. Ginger pudding.

OCTOBER, Things in Season.

_Fish._—Barbel, brill, cod, crabs, eels, flounders, gudgeons, haddocks, lobsters, mullet, oysters, plaice, prawns, skate, soles, tench, turbot, whiting.

_Meat._—Beef, mutton, pork, veal, venison.

_Poultry._—Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild ducks.

_Game._—Black-cock, grouse, hares, partridges, pheasants, snipes, woodcocks, doe venison.

_Vegetables._—Artichokes, beets, cabbages, cauliflowers, carrots, celery, lettuces, mushrooms, onions, potatoes, sprouts, tomatoes, turnips, vegetable marrows,—various herbs.

_Fruit._—Apples, black and white bullaces, damsons, figs, filberts, grapes, pears, quinces, walnuts.

OMELET.

_Ingredients._—6 eggs, 1 saltspoonful of salt, ½ saltspoonful of pepper, ¼ lb. of butter. _Mode._—Break the eggs into a basin, omitting the whites of 3, and beat them up with the salt and pepper until extremely light; then add 2 oz. of the butter broken into small pieces, and stir this into the mixture. Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c., very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done. To take off the rawness on the upper side, hold the pan before the fire for a minute or two, and brown it with a salamander or hot shovel. Serve very expeditiously on a very hot dish, and never cook until it is just wanted. The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs. Shrimps or oysters may also be added: the latter should be scalded in their liquor, and then bearded and cut into small pieces. In making an omelet, be particularly careful that it is not too thin, and, to avoid this, do not make it in too large a frying-pan, as the mixture would then spread too much, and taste of the outside. It should also not be greasy, burnt, or too much done, and should be cooked over a gentle fire, that the whole of the substance may be heated without drying up the outside. Omelets are sometimes served with gravy; but _this should never be poured over them_, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft. In making the gravy, the flavour should not overpower that of the omelet, and should be thickened with arrowroot or rice flour. _Time._—With 6 eggs, in a frying-pan 18 or 20 inches round, 4 to 6 minutes. _Average cost_, 9_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

OMELET, The Cure’s, or Omelette au Thon.

_Ingredients._—Take for 6 persons, the roes of 2 carp;[A] bleach them, by putting them, for 5 minutes, in boiling water slightly salted; a piece of fresh tunny the size of a hen’s egg, to which add a small shalot already chopped; hash up together the roe and the tunny, so as to mix them well, and throw the whole into a saucepan, with a sufficient quantity of very good butter: whip it up until the butter is melted! This constitutes the specialty of the omelet. Take a second piece of butter, _à discrétion_, mix it with parsley and herbs, place it in a long-shaped dish destined to receive the omelet; squeeze the juice of a lemon over it, and place it on hot embers. Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together; then make your omelet in the usual manner, endeavouring to turn it out long, thick, and soft. Spread it carefully on the dish prepared for it, and serve at once. This dish ought to be reserved for recherché déjeûners, or for assemblies where amateurs meet who know how to eat well: washed down with a good old wine, it will work wonders.

_Note._—The roe and the tunny must be beaten up (sauté) without allowing them to boil, to prevent their hardening, which would prevent them mixing well with the eggs. Your dish should be hollowed towards the centre, to allow the gravy to concentrate, that it may be helped with a spoon. The dish ought to be slightly heated, otherwise the cold china will extract all the heat from the omelet.

OMELETTE AUX CONFITURES, or Jam Omelet.

_Ingredients._—6 eggs, 4 oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred. _Mode._—Make an omelet, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table. _Time._—4 to 6 minutes. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

OMELET, Bachelor’s.

_Ingredients._—2 or 3 eggs, 2 oz. of butter, teaspoonful of flour, ½ teacupful of milk. _Mode._—Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne. Melt the butter in a small frying-pan, and, when very hot, pour in the batter. Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish. A simple sweet omelet can be made by the same process, substituting sugar or preserve for the chopped herbs. _Time._—2 minutes. _Average cost_, 6_d._ _Sufficient_ for 2 persons. _Seasonable_ at any time.

OMELET, Plain Sweet.

_Ingredients._—6 eggs, 4 oz. of butter, 2 oz. of sifted sugar. _Mode._—Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the sugar and 2 oz. of the butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it. To brown the top, hold the pan before the fire, or use a salamander, and turn it carefully on to a _very hot_ dish; sprinkle sifted sugar over, and serve. _Time._—From 4 to 6 minutes. _Average cost_, 10_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

OMELETTE SOUFFLÉ.

_Ingredients._—6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessertspoonful of rice-flour. _Mode._—Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and _serve it immediately._ _Time._—About 4 minutes in the pan; to bake, from 12 to 15 minutes. _Average cost_, 1_s._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

ONION SAUCE, Brown.

_Ingredients._—6 large onions, rather more than ½ pint of good gravy, 2 oz. of butter, salt and pepper to taste. _Mode._—Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy, and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back into the saucepan to warm, and when it boils, serve. _Time._—Altogether 1 hour. _Seasonable_ from August to March.

_Note._—Where a high flavouring is liked, add 1 tablespoonful of mushroom ketchup, or a small quantity of port wine.

ONION SAUCE, French, or Soubise.

_Ingredients._—½ pint of Béchamel, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham. _Mode._—Peel the onions and cut them in halves; put them into a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to ½ pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste. _Time._—¾ hour to boil the onions. _Average cost_, 10_d._ for this quantity. _Sufficient_ for a moderate-sized dish.

ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.

_Ingredients._—9 large onions, or 12 middling-sized ones, 1 pint of melted butter made with milk, ½ teaspoonful of salt, or rather more. _Mode._—Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for ¼ hour. Then put them into a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for ¼ hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted butter with milk, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious. _Time._—From ¾ to 1 hour, to boil the onions. _Average cost_, 9_d._ per pint. _Sufficient_ to serve with a roast shoulder of mutton, or boiled rabbit. _Seasonable_ from August to March.

_Note._—To make this sauce very mild and delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole, and served in melted butter. A sieve or tammy should be kept expressly for onions; an old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.

ONION SOUP.

_Ingredients._—6 large onions, 2 oz. of butter, salt and pepper to taste, ½ pint of cream, 1 quart of stock. _Mode._—Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream. _Time._—½ hour. _Average cost_, 1_s._ per quart. _Seasonable_ in winter. _Sufficient_ for 4 persons.

ONION SOUP, Cheap.

_Ingredients._—8 middling-sized onions, 3 oz. of butter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water. _Mode._—Cut the onions small, put them into the stewpan with the butter, and fry them well; mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender. Thicken with butter and flour, and serve. _Time._—2 hours. _Average cost_, 4_d._ per quart. _Seasonable_ in winter. _Sufficient_ for 8 persons.

ONIONS, Burnt, for Gravies.

_Ingredients._—½ lb. of onions, ½ pint of water, ½ lb. of moist sugar, 1/3 pint of vinegar. _Mode._—Peel and chop the onions fine, and put them into a stewpan (not tinned), with the water; let them boil for 5 minutes, then add the sugar, and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated. When cold, bottle for use. _Time._—Altogether, 1 hour.

ONIONS, Pickled (a very simple Method, and exceedingly Good).

_Ingredients._—Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. _Mode._—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft. _Seasonable_ from the middle of July to the end of August.

=ONIONS, Pickled.=

_Ingredients._—1 gallon of pickling onions, salt and water, milk; to each ½ gallon of vinegar, 1 oz. of bruised ginger, ¼ tablespoonful of cayenne, 1 oz. of allspice, 1 oz. of whole black pepper, ¼ oz. of whole nutmeg bruised, 8 cloves, ¼ oz. of mace. _Mode._—Gather the onions, which should not be too small, when they are quite dry and ripe; wipe off the dirt, but do not pare them; make a strong solution of salt and water, into which put the onions, and change this, morning and night, for 3 days, and save the _last_ brine they were put in. Then take the outside skin off, and put them into a tin saucepan capable of holding them all, as they are always better done together. Now take equal quantities of milk and the last salt and water the onions were in, and pour this to them; to this add 2 large spoonfuls of salt, put them over the fire, and watch them very attentively. Keep constantly turning the onions about with a wooden skimmer, those at the bottom to the top, and _vice versâ_; and let the milk and water run through the holes of the skimmer. Remember, the onions must never boil, or, if they do, they will be good for nothing; and they should be quite transparent. Keep the onions stirred for a few minutes, and, in stirring them, be particular not to break them. Then have ready a pan with a colander, into which turn the onions to drain, covering them with a cloth to keep in the steam. Place on a table an old cloth, 2 or 3 times double; put the onions on it when quite hot, and over them an old piece of blanket; cover this closely over them, to keep in the steam. Let them remain till the next day, when they will be quite cold, and look yellow and shrivelled; take off the shrivelled skins, when they should be as white as snow. Put them into a pan, make a pickle of vinegar and the remaining ingredients, boil all these up, and pour hot over the onions in the pan. Cover very closely to keep in all the steam, and let them stand till the following day, when they will be quite cold. Put them into jars or bottles well bunged, and a tablespoonful of the best olive-oil on the top of each jar or bottle. Tie them down with bladder, and let them stand in a cool place for a month or six weeks, when they will be fit for use. They should be beautifully white, and eat crisp, without the least softness, and will keep good many months. _Seasonable_ from the middle of July to the end of August.

ONIONS, Spanish, Baked.

_Ingredients._—4 or 5 Spanish onions, salt, and water. _Mode._—Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them. _Time._—1 hour to boil, 2 hours to bake. _Average cost_, medium-sized, 2_d._ each. _Sufficient_ for 5 or 6 persons. _Seasonable_ from September to January.

ONIONS, Spanish, Pickled.

_Ingredients._—Onions, vinegar; salt and cayenne to taste. _Mode._—Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the jar is full, pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month. _Seasonable._—May be had in England from September to February.

ONIONS, Spanish, Stewed.

_Ingredients._—5 or 6 Spanish onions, 1 pint of good broth or gravy. _Mode._—Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them into a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer _very gently_ until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter: they must be done very gradually over a slow fire or hot-plate, and will produce plenty of gravy. _Time._—To stew in gravy, 2 hours, or longer if very large. _Average cost_, medium-sized, 2_d._ each. _Sufficient_ for 6 or 7 persons. _Seasonable_ from September to January.

_Note._—Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton.

ORANGE BRANDY. (Excellent.)

_Ingredients._—To every ½ gallon of brandy allow ¾ pint of Seville orange-juice, 1¼ lb. of loaf sugar. _Mode._—To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day. When clear, it should be bottled and closely corked for a year; it will then be ready for use, but will keep any length of time. This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be diluted with water. _Time._—To be stirred every day for 3 days. _Average cost_, 7_s._ _Sufficient_ to make 2 quarts. _Seasonable._—Make this in March.

ORANGE CREAM.

_Ingredients._—1 oz. of isinglass, 6 large oranges, 1 lemon, sugar to taste, water, ½ pint of good cream. _Mode._—Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isinglass, and sufficient water to make it in all 1½ pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes. Strain through a muslin bag, and, when cold, beat up with it ½ pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 oz. of isinglass will be found sufficient for the above proportion of ingredients. _Time._—10 minutes to boil the juice and water. _Average cost_, with the best isinglass, 3_s._ _Sufficient_ to fill a quart mould. _Seasonable_ from November to May.

ORANGE CREAMS.

_Ingredients._—1 Seville orange, 1 tablespoonful of brandy, ¼ lb. of loaf sugar, the yolks of 4 eggs, 1 pint of cream. _Mode._—Boil the rind of the Seville orange until tender, and beat it in a mortar to a pulp; add to it the brandy, the strained juice of the orange, and the sugar, and beat all together for about 10 minutes, adding the well-beaten yolks of eggs. Bring the cream to the boiling-point, and pour it very gradually to the other ingredients, and beat the mixture till nearly cold; put it into custard-cups, place the cups in a deep dish of boiling water, where let them remain till quite cold. Take the cups out of the water, wipe them, and garnish the tops of the creams with candied orange-peel or preserved chips. _Time._—Altogether, ¾ hour. _Average cost_, with cream at 1_s._ per pint, 1_s._ 7_d._ _Sufficient_ to make 7 or 8 creams. _Seasonable_ from November to May.

_Note._—To render this dish more economical, substitute milk for the cream, but add a small pinch of isinglass to make the creams firm.

ORANGE FRITTERS.

_Ingredients._—For the batter, ½ lb. of flour, ½ oz. of butter, ½ saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping. _Mode._—Make a nice light batter with the above proportion of flour, butter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified 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_, 9_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from November to May.

ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.

_Ingredients._—½ pint of white stock, 1 small onion, 3 or 4 strips of lemon or orange peel, a few leaves of basil, if at hand, the juice of a Seville orange or lemon, salt and pepper to taste, 1 glass of port wine. _Mode._—Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for ¼ hour or rather longer, should the gravy not taste sufficiently of the peel. Strain it off, and add to the gravy the remaining ingredients; let the whole heat through, and, when on the point of boiling, serve very hot in a tureen which should have a cover to it. _Time._—Altogether ½ hour. _Sufficient_ for a small tureen.

ORANGE JELLY.

_Ingredients._—1 pint of water, 1½ to 2 oz. of isinglass, ½ lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges. _Mode._—Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of ½ lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint: from 8 to 10 oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange- and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added. _Time._—5 minutes to boil without the juice; 1 minute after it is added. _Average cost_, with the best isinglass, 3_s._ 6_d._ _Sufficient_ to fill a quart mould. _Seasonable_ from November to May.

ORANGE MARMALADE.

_Ingredients._—Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water. _Mode._—Let there be an equal weight of loaf sugar and Seville oranges, and allow the above proportion of water to every dozen oranges. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips. Make a syrup with the sugar and water; boil this well, skim it, and, when clear, put in the pulp and chips. Boil all together from 20 minutes to ½ hour; pour it into pots, and, when cold, cover down with bladders or tissue-paper brushed over on both sides with the white of an egg. The juice and grated rind of 2 lemons to every dozen of oranges, added with the pulp and chips to the syrup, are a very great improvement to this marmalade. _Time._—2 hours to boil the orange-rinds; 10 minutes to boil the syrup; 20 minutes to ½ hour to boil the marmalade. _Average cost_, from 6_d._ to 8_d._ per lb. pot. _Seasonable._—This should be made in March or April, as Seville oranges are then in perfection.

ORANGE MARMALADE.

_Ingredients._—Equal weight of Seville oranges and sugar; to every lb. of sugar allow ½ pint of water. _Mode._—Weigh the sugar and oranges, score the skin across, and take it off in quarters. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin; then cut them into chips about 1 inch long, and as thin as possible. Should there be a great deal of white stringy pulp, remove it before cutting the rind into chips. Split open the oranges, scrape out the best part of the pulp, with the juice, rejecting the white pith and pips. Make a syrup with the sugar and water; boil it until clear; then put in the chips, pulp, and juice, and boil the marmalade from 20 minutes to ½ hour, removing all the scum as it rises. In boiling the syrup, clear it carefully from scum before the oranges are added to it. _Time._—2 hours to boil the rinds, 10 minutes the syrup, 20 minutes to ½ hour the marmalade. _Average cost_, 6_d._ to 8_d._ per lb. pot. _Seasonable._—Make this in March or April, when Seville oranges are in perfection.

ORANGE MARMALADE, an easy way of Making.

_Ingredients._—To every lb. of pulp allow 1½ lb. of loaf sugar. _Mode._—Choose some fine Seville oranges; put them whole into a stewpan with sufficient water to cover them, and stew them until they become perfectly tender, changing the water 2 or 3 times; drain them, take off the rind, remove the pips from the pulp, weigh it, and to every lb. allow 1½ of loaf sugar and ½ pint of the water the oranges were last boiled in. Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process. Pour it into jars; let it cool; then cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg. _Time._—2 hours to boil the oranges; altogether ½ hour to boil the marmalade. _Average cost_, from 6_d._ to 8_d._ per lb. pot. _Seasonable._—Make this in March or April.

ORANGE MARMALADE, made with Honey.

_Ingredients._—To 1 quart of the juice and pulp of Seville oranges allow 1 lb. of the rind, 2 lbs. of honey. _Mode._—Peel the oranges, and boil the rind in water until tender, and cut it into strips. Take away the pips from the juice and pulp, and put it with the honey and chips into a preserving-pan; boil all together for about ½ hour, or until the marmalade is of the proper consistency; put it into pots, and, when cold, cover down with bladders. _Time._—2 hours to boil the rind, ½ hour the marmalade. _Average cost_, from 7_d._ to 9_d._ per lb. pot. _Seasonable._—Make this in March or April.

ORANGE MARMALADE, Pounded.

_Ingredients._—Weight and ½ in sugar to every lb. of oranges. _Mode._—Cut some clear Seville oranges in 4 pieces, put all the juice and pulp into a basin, and take out the seeds and skins; boil the rinds in hard water till tender, changing the water 2 or 3 times while boiling; drain them well, and pound them in a mortar; then put them into a preserving-pan with the juice and pulp, and their weight and ½ of sugar; boil rather more than ½ an hour. _Time._—About 2 hours to boil the rinds, ½ an hour the marmalade.

ORANGE PUDDING, Baked.

_Ingredients._—6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, ½ lb. of sugar. _Mode._—Bruise the sponge-cake or ratafias into fine crumbs, and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the oranges on sugar, and add this, with the juice of the remainder, to the other ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the mixture into a pie-dish previously lined with puff-paste. Bake for rather more than ½ hour; turn it out of the dish, strew sifted sugar over, and serve. _Time._—Rather more than ½ hour. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ from November to May.

ORANGE PUDDING, Seville.

_Ingredients._—4 Seville oranges, 6 oz. of fresh butter, 12 almonds, ½ lb. of sifted sugar, the juice of 1 lemon, 8 eggs. _Mode._—Boil the oranges and chop them finely, taking out all the pips. Put the butter, the almonds, blanched and chopped, and the sugar, into a saucepan, to which add the orange pulp and the lemon-juice. Put it on a hot plate to warm, mixing all together until the butter is thoroughly melted. Turn the mixture out, let it get cold, then add the eggs, which should be well whipped. Put all into a baking-dish, bordered with puff paste, and bake from ½ hour to 40 minutes, according to the heat of the oven. _Time._—½ hour to 40 minutes. _Seasonable_ from November to May.

ORANGE SALAD.

_Ingredients._—6 oranges, ¼ lb. of muscatel raisins, 2 oz. of pounded sugar, 4 tablespoonfuls of brandy. _Mode._—Peel 5 of the oranges; divide them into slices without breaking the pulp, and arrange them on a glass dish. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges. Squeeze the juice of the other orange over the whole, and the dish is ready for table. A little pounded spice may be put in when the flavour is liked; but this ingredient must be added very sparingly. _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from November to May.

ORANGE WINE, a very Simple and Easy Method of Making a very Superior.

_Ingredients._—90 Seville oranges, 32 lbs. of lump sugar, water. _Mode._—Break up the sugar into small pieces, and put it into a dry, sweet, 9-gallon cask, placed in a cellar or other storehouse, where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of double muslin, and put into the cask with the sugar. Then pour about 1½ gallon of cold spring water on both the peels and the pulp; let it stand for 24 hours, and then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day for a week: it should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the _third_ day after the cask is full—that is, the _tenth_ day after the commencement of making—the cask may be securely bunged down. This is a very simple and easy method, and the wine made according to it will be pronounced to be most excellent. There is no troublesome boiling, and all fermentation takes place in the cask. When the above directions are attended to, the wine cannot fail to be good. It should be bottled in 8 or 9 months, and will be fit for use in a twelvemonth after the time of making. Ginger wine may be made in precisely the same manner, only, with the 9-gallon cask for ginger wine, 2 lbs. of the best whole ginger, _bruised_, must be put with the sugar. It will be found convenient to tie the ginger loosely in a muslin bag. _Time._—Altogether, 10 days to make it. _Average cost_, 2_s._ 6_d._ per gallon. _Sufficient_ for 9 gallons. _Seasonable._—Make this in March, and bottle it in the following January.

ORANGES, Compôte of.

_Ingredients._—1 pint of syrup, 6 oranges. _Mode._—Peel the oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin with which they are surrounded. Make the syrup by recipe, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmed, and is quite clear, put in the pieces of orange, and simmer them for 5 minutes. Take them out carefully with a spoon without breaking them, and arrange them on a glass dish. Reduce the syrup by boiling it quickly until thick; let it cool a little, pour it over the oranges, and, when cold, they will be ready for table. _Time._—10 minutes to boil the syrup; 5 minutes to simmer the oranges; 5 minutes to reduce the syrup. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from November to May.

ORANGES, a Pretty Dish of.