Orange Salad

Instructions

1. Take off the outer rinds, and then strip away entirely the white inside skin from some fine China oranges.
2. Slice them thin, and remove the seeds and the thick skin of the cores as this is done.
3. Strew over them plenty of white sifted sugar, and pour on them a glass or more of brandy.
4. When the sugar is dissolved, serve the oranges.
5. In France, ripe pears of superior quality are sometimes sliced up with the oranges.
6. Powdered sugar-candy used instead of sugar is an improvement to this salad, and the substitution of port, sherry, or Madeira for the brandy is often considered so.
7. The fruit may be used without being pared, and a little curacao or any other liqueur may be added to the brandy; or the brandy, when unmixed, may be burned after it is poured on the oranges.