ORANGE BUTTER. Boil six hard eggs, beat them in a mortar with two ounces of fine sugar, three ounces of butter, and two ounces of blanched almonds beaten to a paste. Moisten with orange-flower water; and when all is mixed, rub it through a cullender on a dish, and serve with sweet biscuits between.
ORANGE CHEESECAKES. Blanch half a pound of almonds, beat them very fine, with orange-flower water, half a pound of fine sugar beaten and sifted, a pound of butter that has been melted carefully without oiling, and which must be nearly cold before it is used. Then beat the yolks of ten and the whites of four eggs. Pound in a mortar two candied oranges, and a fresh one with the bitterness boiled out, till they are as tender as marmalade, without any lumps. Beat the whole together, and put it into pattipans.
ORANGE CHIPS. Cut oranges in halves, squeeze the juice through a sieve, and soak the peels in water. Next day boil them in the same till tender; then drain and slice the peels, add them to the juice, weigh as much sugar, and put all together into a broad earthen dish. Place the dish at a moderate distance from the fire, often stirring till the chips candy, and then set them in a cool room to dry, which commonly requires about three weeks.
ORANGE CREAM. Boil the rind of a Seville orange very tender, and beat it fine in a mortar. Add to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat them all together for ten minutes; then by gentle degrees, pour in a pint of boiling cream, and beat it up till cold. Set some custard cups into a deep dish of boiling water, pour the cream into the cups, and let it stand again till cold. Put at the top some small strips of orange paring cut thin, or some preserved chips.
ORANGE-FLOWER CAKES. Soak four ounces of the leaves of the flowers in cold water for an hour; drain, and put them between napkins, and roll with a rolling-pin till they are bruised. Have ready boiled a pound of sugar to add to it in a thick syrup, give them a simmer until the syrup adheres to the sides of the pan, drop it in little cakes on a plate, and dry them in a cool room.
ORANGE FOOL. Mix the juice of three Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten it to taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled. Then pour it into a dish for eating cold.
ORANGE JAM. Lay half a dozen oranges in water four or five days, changing the water once or twice every day. Take out the oranges, and wipe them dry. Tie them up in separate cloths, and boil them four hours in a large kettle, changing the water once or twice. Peel off the rinds and pound them well in a marble mortar, with two pounds of fine sugar to one pound of orange. Then beat all together, and cover the jam down in a pot.
ORANGE JELLY. Grate the rind of two Seville and two China oranges, and two lemons. Squeeze the juice of three of each, and strain it; add a quarter of a pound of lump sugar dissolved in a quarter of a pint of water, and boil it till it nearly candies. Prepare a quart of jelly, made of two ounces of isinglass; add to it the syrup, and boil it once up. Strain off the jelly, and let it stand to settle before it is put into the mould.
ORANGE JUICE. When the fresh juice cannot be procured, a very useful article for fevers may be made in the following manner. Squeeze from the finest fruit, a pint of juice strained through fine muslin. Simmer it gently with three quarters of a pound of double-refined sugar twenty minutes, and when cold put it into small bottles.
ORANGE MARMALADE. Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat them fine in a marble mortar. Boil three pounds of loaf sugar in a pint of water, skim it, and add a pound of the rind; boil it fast till the syrup is very thick, but stir it carefully. Then add a pint of the pulp and juice, the seeds having been removed, and a pint of apple liquor; boil it all gently about half an hour, until it is well jellied, and put it into small pots. Lemon marmalade may be made in the same way, and both of them are very good and elegant sweetmeats.