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Orange and Raisin Compote

Stone six ounces of muscatel raisins, and mix them with three or four ounces of powdered lump sugar and three table-spoonfuls of brandy and sherry mixed. Cover these, and take six sweet oranges, free them from the outer rind and inner white pulp, remove the pips, and slice the fruit thinly. Grate the rind of one of the oranges, and mix it with the raisins, etc. Then put the oranges in a deep dish with a table-spoonful of lemon-juice and the same of castor sugar, and pour the raisins, etc., on the top. Cover again for an hour, and serve. This compote is improved by setting the dish on ice while the flavours are blending. Probable cost, 1s. 9d.