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Oranges for Dessert

Peel the oranges and trim off the white part, being very careful not to break the fruit. Put some powdered sugar in a dish, about one-half pound for two dozen oranges, and pour over it sufficient cochineal to give it a bright pink color; place it in front of a fire until well dried. Roll the oranges in the sugar, giving them a good coating all over, then arrange them carefully in a raised glass or dessert dish and serve. Oranges colored in this way are a great improvement over the ordinary way of serving them.