Wash and then soak in plenty of spring-water for three days, changing it night and morning, half a dozen Seville oranges; then boil them till they are sufficiently tender for the head of a pin to pierce them easily; drain and weigh them, and for each pound take and reduce to fine powder two pounds of good sugar. Cut the oranges asunder, and remove the pips and the coarse loose skin of the cores; then beat them, with the sugar, in a large mortar, and pick out as this is done any pits of fibre or coarse inner skin which cannot be reduced to a paste. When the whole forms a smooth conserve, put it into small jars for use, as it requires no boiling after the fruit and sugar are mixed : if stored in a dry place, it will remain good for two years. Each orange should be tied in a thin small cloth or a bit of muslin when it is boiled, and the water should be changed once (or even twice when the fine aromatic bitter of the rind is altogether objected to), or the fruit may be lifted from the water and thrown immediately into another pan containing more which is ready boiling.

Two tablespoonsful of this conserve, with the yolks of five or six eggs, a couple of ounces of sugar, and as much clarified butter smoothly mixed and well beaten together, will make good cheesecakes, or an excellent but not large pudding: the same proportion will be found an agreeable addition to a plum-pudding also.

Seville oranges, boiled tender, 2 lbs.; sugar, 4 lbs.; beaten together, not boiled.