Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small as you can, and break the Rasping as little as you can, that the Outside Rind may make but two or three Knots; then cut the Oranges, and pick out all the Meat; and the white Rind makes another Sort of Knots: Let both the Rinds lye two Days in a Sieve, or broad Pan, before you boil them, or they will break; then put them in cold Water, and boil them about an Hour; let them drain well from the Water, and clarify as much single-refin’d Sugar as will cover them very well; when the Syrup is cold put them in, and let them stand four or five Days; dry them out as you use them; and when you take any out to dry, boil them which you leave in the Syrup. They must be candy’d out thus: Take as many as you desire to dry; the white Halves must be cut in Rings, or Quarters, as you like them; then take as much clarify’d Sugar as will cover them; boil them very fast a great while, ’till the Sugar shall blow, which you may see, if you put in a Ladle with Holes, and blow thro’, you will see the Sugar fly from the Ladle; then take it off, and rub the Candy against the Pan Sides, and round the Bottom, ’till the Sugar looks Oily; then put them out on a Sieve, to let the Sugar run from them; and as quick as possible lay them in Knots on another Sieve; set them in a Stove, they will be dry in an Hour or two: If you do but a few at a Time, the Syrup you put to them at first will do them out. Whole Oranges or Lemmons are done the same Way, only boil the whole after they are rasp’d, and cut a Hole at the Top, and pick out all the Meat after they are boil’d, and before they are put in the Syrup; and when they are laid on a Sieve to dry, put the Piece in again.
[ To make China Chips.]
Cut the Rind of China Oranges in long Chips, but very thin, and with none of the White; boil them in Water ’till they are very tender; then drain them, and put them into a very thick cold Syrup of clarify’d Sugar; let them lye a Day or two; then scald them, and when they are cold lay them to dry on Earthen Plates in a Stove. Sevil Oranges will do the same Way, if you like them with a little Sugar, and very bitter.
[ To make Orange-Paste.]
Rasp the Oranges, and you may make the Outside for Knots; then cut the Oranges, and pick out all the Meat, and all the Stones from the Meat; boil the white Rinds very tender, drain them well, and beat them fine; to a Pint and half of the Meat put a Pound of the beaten Rind; mix it well, make it scalding hot; then put in three Pound of fine Sugar sifted thro’ an Hair Sieve; stir it well in, and scald it ’till the Sugar is well melted; then put in the Juice of three large Lemmons: Put the Paste in flat Earthen Pans, or deep Plates; set it in the Stove ’till it is candy’d; then drop it on Glasses: Let what is too thin to drop stand ’till ’tis candy’d again: Once turning will dry it. Sevil Oranges make the best.
[ To make Orange-Drops.]
Take about a Dozen Oranges, squeeze out the Juice, boil the Rind very tender, cut out most of the White, and beat the yellow Rind very fine; rub it thro’ an Hair Sieve, and to a Pound of the Pulp put a Pound and a Half of fine Sugar, sifted thro’ an Hair Sieve; mix it well in, and put in the Juice ’till you make it thin enough to drop from a Tea-Spoon: Drop it on Glasses, and set it by the Fire; let it stand there about two Hours, and then put it in a Stove; the next Day turn it: it will be dry in twenty four Hours.