It is a great pity that the English do not, as a rule, permit sweets to accompany meats, for when the combination is judiciously managed, the result is delightful, and adds not only to the variety, but to the elegance of a dinner. Amongst the many uses of oranges in cookery, there is none more important than to accompany any kind of roasted wild fowl, ducklings, and even a pheasant or guinea fowl. With any of these orange sauce is as appropriate as currant jelly is with a haunch of venision, or with a saddle of mutton that has been hung until it was not safe to let it hang any longer, lest something worse should happen. To make a nice orange sauce, cut up one orange, peel and all, into thin slices. Put the whole with the juice that has run from it, and the juice pressed out of another orange into a stewpan, with a good lump of sugar as large as a walnut, and let it simmer for five minutes. Then strain off the clear syrup, and throw away the rest. Add to it half a pint of strong white broth, made from veal or chicken. The trimmings of roasted poultry or game will make a capital stock for this purpose; but in any case it must be good, entirely free from fat, and quite clear and strong, without color or flavoring.

Simmer the mixture for a few minutes, skim with care, and add the juice of an orange freshly pressed when it is served. - Gardeners' Magazine.