TANGERINE ORANGES.
These beautiful little oranges, of which the rinds have a most peculiar, and to many tastes not a very agreeable flavour, are remarkably sweet and delicate when in their perfection; but they come later into the market than the more common varieties of the orange, and disappear from them sooner. They make a very refined salad, and also an ornamental rice-crust dish: their cost is somewhat higher than that of the Malta and St. Michael oranges. There is another species of this fruit known commonly as the blood-orange which has many admirers, but it is not we should say greatly superior to the more abundant kinds usually served at our tables.
PEACHES IN BRANDY.
(Rotterdam Receipt.)
Prepare and stew some fine full-flavoured peaches by the receipt of page [459], but with two ounces more of sugar to the half pint of water; when they are tender put them, with their syrup, into glass or new stone jars, which they should only half fill; and when they are quite cold pour in white, or very pale, French brandy to within an inch and a half of the brims: a few peach or apricot kernels can be added to them. The jars must be corked down.