To candy Orange, Lemon, and Citron.
Drain what Quantity you will candy clean from the Syrup, and wash it in luke-warm Water, and lay it on a Sieve to drain; then take as much clarified Sugar as you think will cover what you will candy, boil it till it blows very strong, then put in your Rings, and boil them till it blows again; then take it from the Fire, and let it cool a little; then with the back of a Spoon rub the Sugar against the Inside of your Pan till you see the Sugar becomes white; then with a Fork take out the Rings one by one, lay them on a Wire-grate to drain, then put in your Faggots, and boil them as before directed; then rub the Sugar, and take them up in Bunches, having some-body to cut them with a Pair of Scizers to what Bigness you please, laying them on your Wire to drain.
Note, Thus may you candy all Sorts of Oranges and Lemon-Peals or Chips.
Lemon Rings and Faggots are done the same Way, with this Distinction only, that the Lemons ought to be pared twice over, that the Ring may be the whiter; so will you have two Sorts of Faggots: But you must be sure to keep the outward Rind from the other, else it will discolour them.
To make Orange-Cakes.
Take six Sevil-Oranges, grate the Rinds of two of them, and then 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.