Take the fairest and firmest Pippins, pour them into fair Water, as much as will cover them; set them over a quick Fire, and boil them to Mash; then put them on a Sieve over an earthen Pan, and press out all the Jelly, which Jelly strain through a Bag, and use as directed in the Oranges before mentioned, and such others as shall be hereafter described.
To make Orange Marmalade.
Take six Oranges, grate two of the Rinds of them upon a Grater, then cut them all, and pick out the Flesh from the Skins and Seeds; put to it the grated Rind, and about half a Pint of Pippin Jelly; take the same Weight of Sugar as you have of this Meat so mingled; boil your Sugar till it blows very strong; then put in the Meat, and boil all very quick till it becomes a Jelly, which you will find by dipping the Scummer, and holding it up to drain; if it be a Jelly, it will break from the Scummer in Flakes; if not, it will run off in little Streams: When it is a good Jelly, put it into your Glasses or Pots.
Note, If you find this Composition too sweet, you may in the boiling add more Juice of Oranges; the different Quickness they have, makes it difficult to prescribe.
To preserve Oranges with a Marmalade in them.
Pare your Oranges as before, make a round Hole in the Bottom, where the Stalk grew, the Bigness of a Shilling; take out the Meat, and put them into Salt and Water for two or three Hours; then boil them very tender, then put them into clarified Sugar, give them a boil the next Day, drain the Syrup and boil it till it becomes smooth; put in your Oranges and give them a good boil. When a little cool, drain them and fill them with a Marmalade made as before directed, putting in the round Piece you cut out; with the Syrup, some other Sugar, and Pippin Juice, make a Jelly, and fill up your Pots or Glasses.
To make a Compote of Oranges.
Cut the Rind off your Oranges into Ribs, leaving part of the Rind on; cut them into eight Quarters, throw them into boiling Water; when a Pin will easily go through the Rind, drain and put them into boiling Water, when a Pin will easily go through the Rind, drain and put them into as much Sugar boiled, till it becomes smooth, as will cover them, give all a Boil together, adding some Juice of Oranges to what Sharpness you please; you may put a little Pippin Jelly into the Boiling, if you please; when cold serve them to Table on Plates.
To make Orange-Rings and Faggots.
Pare your Oranges as thin, and as narrow as you can, put the Parings into Water, whilst you prepare the Rings, which are done by cutting the Oranges so pared into as many Rings as you please; then cut out the Meat from the Inside; then put the Rings and Faggots into boiling Water; boil them till tender; then put them into clarified Sugar, as much as will cover them; set them by till next Day; then boil all together, and set them by till the Day after; then drain the Syrup, and boil it till very smooth; then return your Oranges into it, and give all a Boil; the next Day boil the Syrup till it rises up to almost the Top of your Pan; then return the Oranges into it, and give it a Boil; then put them by in some Pot to be candied, as hereafter mentioned, whenever you shall have Occasion.