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Florida Conserve of Oranges

For darioles, mountain cakes, eclairs aux confitures, tartelettes a l' orange, etc. 1 pound of sugar. 4 large oranges. 2 or 3 lemons--juice only. 4 ounces of butter. 6 yolks and 2 whole eggs. 1 teaspoonful of extract of rose Put the sugar and butter in a bright saucepan; grate in the yellow rinds of the oranges and add an ounce of candied orange flowers, if you have them. Squeeze in the juice of the oranges and lemons without the seeds, and stir the syrup thus made over the fire till it boils. Beat the eggs and yolks a little, add them and let cook till the mixture becomes thick--about ten minutes. Add the rose extract after cooling.

An ancient, cheap, but laborious way of making a conserve of oranges or lemons, is to boil the rinds in two or three waters for several hours, to extract the bitter taste and make them tender; then pound them to a paste in a mortar and boil the paste with either honey or syrup. A large proportion of the area of the Bahama Islands is devoted to the cultivation of pineapples. The appearance of the broad expanse of young fruit with its clusters of delicately-tinted, but sharp and serrated leaves, rising only a short distance from the ground and covering the undulating fields, produces a very remarkable effect. As many as 1,500,000 of the fruit have been collected from a single acre