enough, put in some jelly and boil it apace; then put it up, and when it is quite cold cover it with white paper.
To preserve oranges whole.
TAKE the best Bermudas or Seville oranges you can get, and pare them with a penknife very thin, and lay your oranges in water three or four days, shifting them every day; then put them in a kettle with fair water, and put a board on them to keep them down in the water, and have a skillet on the fire with water, that may be ready to supply the kettle with boiling water; as it wastes it must be filled up three or four times, while the oranges are doing, for they will take up seven or eight hours boiling; they must be boiled till a white straw will run thro' them, then take them out, and scoop the seeds out of them very carefully, by making a little hole in the top, an weigh them. To every pound of oranges put a pound and three quarters of double-refined sugar, beat well and sifted through a clean lawn sieve, fill your oranges with sugar, and strew some on them: let them lie a little while, and make your jelly thus:
Take two dozen pippins or John apples, and slice them into water, and when they are boiled tender strain the liquor from the pulp, and to every pound of oranges you must have a pint and a half of this liquor, and put to it three quarters of the sugar you left in filling the oranges, set it on the fire, and let it boil, skim it well, and put it in a clean earthen pan till it is cold, then put it in your skillet; put in your oranges, with a small bodkin join your oranges as they are boiling to let the syrup into them, strew on the rest of your sugar whilst they are boiling, and when they look clear take them up and put them in your glasses, put one in a glass just fit for them, and boil the syrup till it is almost a jelly, then fill up your glasses; when they are cold, paper them up, and keep them in a dry place.
To make red marmalade.
SCALD the quinces tender in water, then cut them in quarters, core and pare the pieces. To four pounds of quinces put three pounds of sugar, and four pints of water; boil the sugar and water to a syrup, then put in the quinces and cover it. Let it stand all night over a very little fire, but not to boil; when they are red enough, put in a porringer full of jelly, or more, and boil them up as fast as you can. When it is enough, put it up, but do not breat the quinces too much.
