695. Ditto, with Orange.—Well peel six oranges, removing all the pith, divide each into six or eight pieces, put them in a pan, with a quarter of a pound of sugar, and the juice of one orange, set it on a slow fire, with the cover on, stir it now and then; ten minutes will be sufficient time for it, take out the pieces one after the other, lay them in a basin, reduce your syrup to a proper thickness, when ready to serve, dish your pieces of orange in it, and pour over the syrup.
696. Another method.—Make a thick syrup with half a pound of sugar, put in your pieces by a dozen at a time, just give them a boiling, remove them on a sieve, then add the other pieces, when all done, add the juice, which pass through a sieve, and back again to the pan, boil till a proper thickness, dish up and serve the syrup over.
697. Ditto, a still plainer method.—Have the pieces of orange ready, and put in a stewpan a quarter of a pound of sugar, a wineglass of brandy or rum, stir it well a few minutes, and serve with the liquor poured over.
698. Ditto, with Cherries.—Stone one pound of cherries, and put in a pan, with a quarter of a pound of powdered sugar, stew for five minutes, take them down, drain, then reduce the syrup till thick, and pour over at the moment of serving.
699. Ditto, with Strawberries.—Pick two pottles of very fresh strawberries, not too ripe, put them in with two ounces of powdered sugar, a teaspoonful of powdered cinnamon, toss them gently in a basin, and serve immediately in your vol-au-vent.