en cut
off the Rinds of all six to the very Juice; boil them in Water till
very tender; then squeeze out all the Water you can, and beat them to
a Paste in a Marble-Morter; then rub it through a Sieve of Hair; what
will not easily rub through must be beat again till all is got
through; then cut to Pieces the Insides of the Oranges, and rub as
much of that through as you possibly can; then boil about six or eight
Pippins in as much Water as will almost cover them, and boil them to a
Paste, and rub it through a Sieve to the rest; then put all into a Pan
together, and give a thorough Heat, till it is well mingled; then to
every Pound of this Paste take one Pound and a Quarter of Loaf-sugar;
clarify the Sugar, and boil it to the Crick; then put in your Paste
and the grated Peal, and stir it all together over a slow Fire till it
is well mixed, and the Sugar all melted; then with a Spoon fill your
round Tin-Moulds as fast as you can; when cold, draw off your Moulds,
and set them in a warm Stove to dry; when dry on the Tops, turn them
on Sieves to dry on the other Side; and when quite dry, box them up.

_Lemon-Cakes._

Take six thick-rinded Lemons, grate two of them, then pare off all the
yellow Peal, and strip the White to the Juice, which White boil till
tender, and make a Paste exactly as above.

_To preserve White-Citrons._

Cut your White-Citrons into what sized Pieces you please; put them
into Water and Salt for four or five Hours; then wash them in fair
Water, and boil them till tender; then drain them, and put them into
as much clarified Sugar as will cover them, and set them by till next
Day; then drain the Syrup, and boil it a little smooth; when cool, put
it on your Citrons; the next Day boil your Syrup quite smooth, and
pour on your Citrons; the Day after boil all together and put into a
Pot to be candied, or put in Jelly, or compose as you please.

_Note_, You must look over these Fruits so kept in Syrup; and if
you perceive any Froth on them you must give them a Boil; and if
by Chance they should become very frothy and sour, you must first
boil the Syrup, and then all together.

_To preserve Golden-Pippins in Jelly._

Pare your Pippins from all Spots, and with a narrow-pointed Knife make
a Hole quite through them, then boil them in fair Water about a
Quarter of an Hour; then drain them, and take as much Sugar as will
cover them; boil it till it blows very strong, then put in your
Pi