In season: November to June.

Enormous numbers of oranges are imported yearly into England, and are of the greatest value in the household, being most wholesome and greatly needed by people who feed as much as we do on a meat diet. Oranges are brought from Spain, Portugal, the Azores, Malta (the blood-orange is peculiar to the island)* and Madeira. St. Michael and China oranges are also much liked. Oranges are eaten as dessert fruit, and also make a delicious compote and fritters. Orange Marmalade, the preserve of Scotland, needs no mention, though we beg to add to the many excellent recipes already known, two more of superlative goodness.

Grated Marmalade

Grate the rind of the oranges off, then squeeze the pulp through a sieve, using a little water, say about a pint to four pounds of oranges; then put on to boil with the sugar, one pound to one pound of fruit, and the gratings; boil till you find the gratings soft, or about half an hour. You may add a lemon.

* The Maltese blood-orange is produced from the common orange-bud grafted on the pomegranate stock. The juice is as red as blood and of fine flavour.

Marmalade With Chips

To each pound of oranges put two pints of water and two pounds of sugar. The oranges to be peeled, and the peel cut into thin chips, the pulp and juice bruised together, and nothing kept out but the seeds. The whole is then put into a brass pan and boiled for three hours and a half, when the sugar is added and boiled half an hour longer on a slow fire. Two lemons to six pounds of oranges.

Orange Compote

Time, five or six minutes.

One pound of sugar - eight oranges - a pint and a half of water.

Boil a pound of sugar in a pint and a half of water, with the peel of eight oranges cut very thin, for nearly twenty minutes, removing the scum as it rises. After the oranges are peeled, remove all the white pith without breaking the inner skin, divide them into quarters, and put them into the syrup, and let them simmer for five or six minutes; then take them carefully out with a skimmer or spoon, and arrange them in the centre of a glass dish (as in plate) with the skins downwards. Boil the syrup until thick, and when cool, pour it carefully over the orange quarters, and set them in a cold place until ready to serve.

Red Crystallized Oranges

Take off the skin and pith from some China oranges, taking care not to cut them through, and pass a double thread through the centre of each. Powder and sift a pound of loaf sugar, add it to the whites of two eggs, add Cochineal to colour the liquid, and whisk it for nearly twenty minutes. Hold the oranges by the thread, and dip them into the beaten egg and sugar, covering every part with it; then pass a piece of thin stick through the thread, and fix it across a very slow oven for the sugar to dry.