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Tangerine Oranges, Frosted

Divide some tangerine oranges into quarters. Have ready some thin wooden skewers four or five inches long, a skewer for each piece of orange, and put them in the point of each quarter of orange about half-way through. Lay one end of the skewers upon a sieve so that the fruit can hang outside without touching anything, and let it dry for two or three hours. Make an icing by boiling a pound of sugar with a pint of water to a clear syrup, and when it is smooth and clear add a little of the juice and grated rind of the orange to flavour it agreeably. When the sugar rises like large beads in the pan, take a little quickly from the top with the finger, and plunge it at once into cold water. If it comes easily off the finger the sugar is ready for use, and must not be boiled longer, or it will be discoloured. Dip the pieces or oranges in the icing, and afterwards let them drain from the sieve until cold. Remove the skewers, and serve the iced fruit in a compote-dish. Time, about three hours. Sufficient, six oranges for a moderate-sized dish.