Stewed Oranges and Orange Salads

Cut each of four or five good oranges into six parts; pare them to the pulp, suppressing the peels and white skin, then extract the seeds. Put the oranges into a bowl and pour over a few spoonfuls of thirty-degree cold syrup flavored with orange peel and a little kirsch; half an hour after dress the fruits with the syrup poured over.

Orange Salad.—Select sweet, juicy oranges, peel them to the pulp, cut in crosswise slices, and range them in a circle in a dish; bestrew with sugar and pour rum over.

Orange and Apple Salad.—Peel some fine, sound apples, core and cut them up into thin slices, dress them in a circle on a dish with slices of orange between each piece of apple, throw powdered sugar over, and pour on some kirsch and rum.