ter of
Orange-Syrup, made as for Orange Clear-Cakes; let it have a Boil
together, and boil a Pound and a Half of Sugar to a Candy; put your
Jelly to the Candy, a little at a Time, 'till the Sugar has done
boiling, then put in all the rest; scald it 'till the Candy is well
melted, fill it in Pots, and dry it as other Clear-Cakes.

The Colour is made thus: Take as much Carmine as you can have for
Half-a-Crown, put to it two Ounces of Sugar, and as much Water as
will wet it; give it a Boil, and then colour your Jelly with it.

_To make ORANGE-HALVES, or QUARTERS, with the Meat in them._

Rasp the Oranges round and thin, cut them in Halves, pick out the
Meat, boil the Halves very tender, then take half of them, that are
clearest and best, and put them in a thick cold Syrup, as much as
will cover them; the Syrup must be made with fine Sugar, half a Pint
of Water to a Pound of Sugar; beat the other Half of the Rinds very
fine; pick the Seeds out of the Meat; and to a Pint of the Meat put
half a Pound of the beaten Rinds; scald it very well, and stir it
into a Pound and a Half of sifted Sugar; scald it 'till the Sugar is
well melted; put in the Juice of a Lemmon or two; set it in a broad
Earthen Pan in a Stove; when the Half Orange-Rinds have lain three
or four Days in the Syrup, boil them very fast 'till they are clear,
and the Syrup very thick; when they are cold, lay them out on
Earthen Plates in a Stove; the next Day, if you think they have not
Sugar enough on them, dip them in the Syrup that runs from them;
they must not have dry Sugar on them, but only a Gloss; before they
are quite dry, fill them with the Meat; set them on a Sieve, to dry
in a Stove, which will be in a Day or two.

_To preserve CITRONS._

Take the largest _Malaga_ Citrons, cut them in four Quarters, scrape
the Rind a little, but not all the Yellow off; cut out all the Meat;
lay them in Water all Night; then boil them very tender, and lay
them in Water another Night; then drain them very well, and to three
Pound of Citron take four Pound of fine Sugar and two Quarts of
Water; make the Sugar and Water just warm, put in the Citron, boil
it half an Hour, and set it by 'till the next Day; then boil it
'till it is very clear, and put in a Pound more of Sugar, just wet
with Water, boiling it fast 'till it is melted: Put in the Juice of
four Lemmons, and put it up in large Pots.

_To make CITRON MARMALET._

Boil the Citron very tender, cut off al