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Oranges, Compote Of

Pare the rind very thinly off three or four large sound oranges. Cut the fruit across into halves, removing the white skin and pips, and pile the oranges in a glass dish. Boil the rind with half a pint of water and a quarter of a pound of sugar until the syrup is clear; mix a table-spoonful of brandy with it, and strain it over the fruit. When cold it is ready to serve. A table-spoonful of arrowroot may be mixed with the syrup to thicken it, and two or three drops of cochineal may be put in by way of colouring. Time, five or ten minutes to boil the syrup. Probable cost, exclusive of the brandy, 4d. Sufficient for three or four persons.