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Oranges, Iced

Remove the rind and pith from the required number of oranges, being careful not to draw the juice. Make some white icing, as for bride-cake, but thinner; pass a strong thread through the centre of each orange, and dip them singly in the icing, then when dry give them a second coating, and make smooth with a palette knife. The threads can be fastened to a long stick, and the fruit suspended in a warm place until dry. Garnish with some green citron-peel in strips.