ater for two days,
shifting them twice or three times a day, then boil them whilst they
are soft: take and cut them into quarters, and take out all the pippens
with a penknife, so weigh them, and to every pound of orange, take a
pound and half of loaf sugar; put your sugar into a pan, and to every
pound of sugar a pint of water, set it over the fire to melt, and when
it boils skim it very well, then put in your oranges; if you would have
any of them whole, make a little hole at the top, and take out the meat
with a tea spoon, set your oranges over a slow fire to boil, and keep
them skimming all the while; keep your oranges as much as you can with
the skin downwards; you may cover them with a delf-plate, to bear them
down in the boiling; let them boil for three quarters of an hour, then
put them into a pot or bason, and let them stand two days covered, then
boil them again whilst they look clear, and the syrrup be thick, so put
them into a pot, and lie close over them a paper dip'd in brandy, and
tie a double paper at the top, set them in a cool place, and keep them
for use. If you would have your oranges that are whole to look pale and
clear, to put in glasses, you must make a syrrup of pippen jelly; then
take ten or a dozen pippens, as they are of bigness, pare and slice
them, and boil them in as much water as will cover them till they be
thoroughly tender, so strain your water from the pippens through a hair
sieve, then strain it through a flannel bag; and to every pint of jelly
take a pound of double refined sugar, set it over a fire to boil, and
skim it, let it boil whilst it be thick, then put it into a pot and
cover it, but they will keep best if they be put every one in different
pots.

342. _To make_ JELLY _of_ CURRANS.

Take a quartern of the largest and best currans you can get, strip them
from the stalks, and put them in a pot, stop them close up, and boil
them in a pot of water over the fire, till they be thoroughly coddled
and begin to look pale, then put them in a clear hair sieve to drain,
and run the liquor thro' a flannel bag, to every pint of your liquor
put in a pound of your double refin'd sugar; you must beat the sugar
fine, and put it in by degrees, set it over the fire, and boil it
whilst any skim will rise, then put it into glasses for ale; the next
day clip a paper round, and dip it in brandy to lie on your jelly; if
you would have your jelly a light red, put in half of white currans,
and in