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ORANGES IN SYRUP (a dessert dish)

Peel four or five large oranges, and remove all the white pith and thready parts without injuring in the slightest degree the thin transparent skin which covers the fruit. Boil half a pound of loaf sugar in a quarter of a pint of water to a clear syrup, add a wine-glassful of maraschino or any other liqueur or spirit that may be preferred, and pour the hot liquid over the oranges. Let them remain for three or four hours, then turn them over; boil the syrup up once more, and pour it again upon the oranges. Serve in a glass dish, and garnish with sprigs of myrtle. The quantity of sugar used for the syrup must depend upon the season; if it is early in the winter, and the oranges are sour, a larger proportion of sugar should be used, and besides this the oranges should be boiled in the syrup for a few minutes. Time, ten minutes to boil the syrup. Probable cost, exclusive of the spirit, 6d. Sufficient for four or five persons.