hem,
and let them lie all night. In the morning boil them till they are
tender, and then put them into clear water, and let them remain so two
or three days. Take the oranges, and cut a hole in the top, and pick out
the seeds, but not the meat; then take three pounds of fine sugar, and
make a thin syrup, and, when boiled and skimmed, put in your oranges,
and let them boil till they are clear. Take them out, and let them stand
three or four days; then boil them again till the syrup is rather thick.
Put half a pound of sugar and half a pint of apple jelly to every
orange, and let it boil until it jellies; put them into pots, and place
any substance to keep down the orange in the pot till it cools.

_Seville Oranges, to preserve._

Put Seville oranges in spring water, where let them remain three or four
days, shifting the water every day. Take them out, and grate off a
little of the outside rind very carefully without touching the white,
only to take away a little of the bitter; make a thin syrup, and, when
it is sufficiently cleared and boiled, take it off, and, when it is only
warm, put the oranges in and just simmer them over the fire. Put them
and the syrup into a pan, and in a day or two set them again on the
fire, and just scald them. Repeat this a day afterwards; then boil a
thick syrup; take the oranges out of the thin one, and lay them on a
cloth to drain, covered over with another; then put them to the thick
syrup, as you before did to the thin one, putting them into it just hot,
and giving them a simmer. Repeat this in a few days if you think they
are not sufficiently done. The insides must be left in.

_Butter Orange._

Take a pint of the juice of oranges and eight new-laid eggs beaten well
together; mix and season them to your taste with loaf-sugar; then set it
on the fire; keep stirring till it becomes thick; put in a bit of butter
of the size of a walnut, stirring it while on the fire; then dish it up.

_Candied Orange._

Take twelve oranges, the palest you can get; take out the pulp, pick out
the seeds and skins; let the outsides soak in water with a little salt
all night: then boil them in a good quantity of spring water, till
tender, which will be about nine or ten hours. Drain and cut them in
very thin slices; add them to the pulp, and to every pound take one
pound and a half of sugar beaten fine. Boil them together till clear,
which will be in about three quarters of an hour.

_Orange Cr