Owing to some untoward circumstances in the European orange gardens, there is occasionally a glut of fruit in the English markets, and then the fruit will not keep well. The glut will soon be past, and oranges become dear. It happens that at the present time, owing to the failure of certain kinds of home-grown fruit in the past summer, many English families have but small fruit stores, and therefore it may be seasonable to suggest that cheap oranges may be turned to some account to help out until rhubarb and green gooseberries are plentiful once more.

Orange Compote is one of the most elegant and acceptable delicacies of its class. Take a sufficient number of oranges, and to every six allow one pint of syrup, made as I have before directed for compotes. Peel the oranges and put aside half the peel, which must be freed as much as possible of the woolly undercrust or pith, and the peeled oranges must also be stripped of this pith, which is easily accomplished if they are ripe and sound. Divide the oranges into their natural divisions without cutting or breaking the skin, and when the syrup is thick and boiling, put them in, and let them simmer for five minutes, when they must be taken out and set aside. Cut up into narrow strips the peel that has been stripped of its pith and put into the syrup, and boil it fast until it is quite thick, and then pour over the oranges, and when cold they are ready to serve. If oranges are prepared in this way as a gift to a sick friend, or to store as a preserve, proceed in precisely the same manner, but when the divisions are taken out of the syrup, put them into jars and when the syrup is again boiled up and thickened, pour enough over to cover them, and tie them down while hot.

Oranges preserved in this way will keep good for any reasonable length of time.

Orange Salad may be served with the dessert, and should not be prepared until wanted. It should be made of the finest St. Michael's oranges and the deep red Maltese oranges in equal proportions. They must not be peeled, but cut into four, and then sliced and piled edgeways on the dish, to form a pyramid, the rinds all outwards, and the colors well mixed. Sift over them a thick coat of fine white sugar, and then carefully pour over a little strong brandy or liqueur, maraschino being perhaps the best.