You may green lemons by burying them in a kettle of vine leaves when you give them the first boiling in the clear water. Limes may be preserved by this receipt; also oranges. To prepare fresh oranges for eating, peel and cut them in round slices and remove the seeds. Strew powdered loaf-sugar over them. Cover them and let them stand an hour before they are eaten. ORANGE MARMALADE. Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top. Lemon marmalade may be made in a similar manner, but you must allow a pound and a half of sugar to each pound of lemons. ORANGE JELLY. Take fourteen large ripe oranges, and grate the yellow rind from seven of them. Dissolve an ounce of isinglass in as much warm water as will cover it. Mix the juice with a pound of loaf-sugar broken up, and add the grated, rind and the isinglass. Put it into a porcelain pan over hot coals and stir it till it boils. Then, skim it well. Boil it ten minutes, and strain it (but do not squeeze it) through a jelly-bag till it is quite clear. Put it into a mould to congeal, and when you want to turn it out dip the mould into lukewarm water. Or you may put it into glasses at once. You must have a pint of juice to a pound of sugar. A few grains of saffron boiled with the jelly will improve the colour without affecting the taste. PRESERVED PEACHES.