Oranges, to preserve.
Make a hole at the stalk end; take out all the seeds, but no pulp; squeeze out the juice, which must be saved to put to them, taking great care you do not loosen the pulp. Put them into an earthen pan, with water; boil them till the water is bitter, changing it three times, and, in the last water put a little salt, and boil them till they are very tender, but not to break. Take them out and drain them; take two pounds of sugar and a quart of pippin jelly; boil it to a syrup, skim it very clear, and then put in your oranges. Set them over a gentle fire till they boil very tender and clear; then put to them the juice that you took from them; prick them with a knife that the syrup may penetrate. If you cut them in halves, lay the skin side upwards, and put them up and cover them with the syrup.
Lemons and citrons may be done in the same way.
Whole Oranges, to preserve.
Take six oranges, rasp them very thin, put them in water as you do them, 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.