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Pick or pare the fruit, put it in a jar, with a tea-cupful of cold water, and a little moist sugar; set the jar in a vessel of boiling water, or on a stove, till the fruit will pulp; press it through a cullender, and when nearly cold, mix in it some good cream, or thin custard.

To a pint of cream add the juice of 3 Seville oranges, 3 eggs, nutmeg, cinnamon, and sugar to taste. Set this over a slow fire, and stir till as thick as melted butter; it must not boil; pour it into a dish to be eaten cold.

Pare 4 sweet oranges, and be careful to remove the white part without breaking the skin; pare 2 lemons very thin, cut the peel in narrow lengths, and boil it in ½ pint water, with ¼ lb. lump sugar, until it becomes a thick syrup, then add the oranges, the juice of 1 lemon, and ¼ lb. lump sugar, and simmer it a quarter of an hour.

Pare and core some fine pippins, and throw them into a pan of cold water, then boil them in a very little water, with some cochineal, and when done, put them in a dish; boil the water with sugar, lemon peel, and a little isinglass, till it jellies; let it cool, scoop it into heaps with a tea-spoon, and lay it amongst the apples. Garnish with rings or straws of lemon peel, and some green sprigs.

After peeling them, cut the pears in halves, take out the cores, and lay the pears, flat side upwards, in a tin saucepan, with sugar to taste, ¼ pint of port wine, water to cover them, and a few cloves; spread the peel over the pears, and stew them gently till tender; the saucepan covered.