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Oranges, Coloured, for Dessert

Crush to powder three or four ounces of doubly-refined sugar. Pour over it a few drops of prepared cochineal, and move the sugar about with the fingers until it is all equally coloured, then put the dish which contains it on the fender until it is quite dry. Peel half a dozen ripe oranges, free them entirely from the thick white skin and thready parts, but be careful not to pierce the fruit itself. Roll the oranges in the coloured sugar, arrange them neatly on a dish, and garnish with sprigs of myrtle. Time, a quarter of an hour to dry the sugar. Probable cost, 6d. Sufficient for six persons.