Stewed Oranges.
Pare 4 sweet oranges, and be careful to remove the white part without breaking the skin; pare 2 lemons very thin, cut the peel in narrow lengths, and boil it in ½ pint water, with ¼ lb. lump sugar, until it becomes a thick syrup, then add the oranges, the juice of 1 lemon, and ¼ lb. lump sugar, and simmer it a quarter of an hour.
Red Apples in Jelly.
Pare and core some fine pippins, and throw them into a pan of cold water, then boil them in a very little water, with some cochineal, and when done, put them in a dish; boil the water with sugar, lemon peel, and a little isinglass, till it jellies; let it cool, scoop it into heaps with a tea-spoon, and lay it amongst the apples. Garnish with rings or straws of lemon peel, and some green sprigs.
Pears to Stew.
After peeling them, cut the pears in halves, take out the cores, and lay the pears, flat side upwards, in a tin saucepan, with sugar to taste, ¼ pint of port wine, water to cover them, and a few cloves; spread the peel over the pears, and stew them gently till tender; the saucepan covered.
Apples to Bake.
Pare and core, but do not divide them, unless very large. Bake them in an earthen dish, with sugar, a little port wine, pounded cloves, and grated lemon peel.—Or: pare 16 large apples, and put them with 1 lb. sifted sugar, juice of 1 lemon, and a tea-cupful water, in a large flat dish; cut the rind of the lemon in strips, and put them over the apples; bake in rather a quick oven, and baste from time to time with the syrup. Excellent.—Or: pare fine large apples, scoop out the core, without dividing the fruit, and fill the hole with butter and sugar, bake in a deep dish, and baste frequently. Also very good.
Cheesecakes.
Beat the curd of 3 pints of milk quite smooth, mix with it ½ lb. currants, a little pounded cinnamon, and the rind of a lemon, rubbed off with lumps of sugar (add more sugar, as you like), the yolks of 4 eggs, ½ pint scalded cream, and a wine-glassful of brandy. Mix well, and bake in patty-pans, lined with a light puff paste, twenty minutes, in a quick oven.—For Almond Cheesecakes, mixed pounded sweet and bitter almonds, instead of currants.