road Pan,
before you boil them, or they will break; then put them in cold
Water, and boil them about an Hour; let them drain well from the
Water, and clarify as much single-refin'd Sugar as will cover them
very well; when the Syrup is cold put them in, and let them stand
four or five Days; dry them out as you use them; and when you take
any out to dry, boil them which you leave in the Syrup. They must be
candy'd out thus: Take as many as you desire to dry; the white
Halves must be cut in Rings, or Quarters, as you like them; then
take as much clarify'd Sugar as will cover them; boil them very fast
a great while, 'till the Sugar shall blow, which you may see, if you
put in a Ladle with Holes, and blow thro', you will see the Sugar
fly from the Ladle; then take it off, and rub the Candy against the
Pan Sides, and round the Bottom, 'till the Sugar looks Oily; then
put them out on a Sieve, to let the Sugar run from them; and as
quick as possible lay them in Knots on another Sieve; set them in a
Stove, they will be dry in an Hour or two: If you do but a few at a
Time, the Syrup you put to them at first will do them out. Whole
Oranges or Lemmons are done the fame Way, only boil the whole after
they are rasp'd, and cut a Hole at the Top, and pick out all the
Meat after they are boil'd, and before they are put in the Syrup;
and when they are laid on a Sieve to dry, put the Piece in again.

_To make CHINA CHIPS._

Cut the Rind of _China_ Oranges in long Chips, but very thin, and
with none of the White; boil them in Water 'till they are very
tender; then drain them, and put them into a very thick cold Syrup
of clarify'd Sugar; let them lye a Day or two; then scald them, and
when they are cold lay them to dry on Earthen Plates in a Stove.
_Sevil_ Oranges will do the same Way, if you like them with a little
Sugar, and very bitter.

_To make ORANGE-PASTE._

Rasp the Oranges, and you may make the Outside for Knots; then cut
the Oranges, and pick out all the Meat, and all the Stones from the
Meat; boil the white Rinds very tender, drain them well, and beat
them fine; to a Pint and half of the Meat put a Pound of the beaten
Rind; mix it well, make it scalding hot; then put in three Pound of
fine Sugar sifted thro' an Hair Sieve; stir it well in, and scald it
'till the Sugar is well melted; then put in the Juice of three large
Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it
in the Stove 'till it is candy'd;