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Orange Salad

Peel three or four good oranges, free them from the white skin, and cut them into slices of about a quarter of an inch in thickness. Arrange them neatly in a compote-dish, strew three ounces of finely-powdered sugar over them, and pour upon them a wine-glassful of sherry, a wine-glassful of brandy, and another of rum or whisky. Curacoa or maraschino may be used instead of the above mixture, if preferred. Many persons find no wine so agreeable in an orange salad as port. This dish should, if possible, be made the day before it is wanted.