into as much clarified as will cover them; set them by till next day, boil them all together, and set them by till the day after; then drain the syrup and boil it till it is very smooth, return your oranges into it, and give all a boil; the next day boil the syrup till it rises almost up to the top of your pan; then return your oranges into it, give them a boil, and put them by in a pot to be candied, as hereafter mentioned, whenever you shall have occasion.
To make a Zest of China Oranges.
Pare off the outward rind of the oranges very thin, and strew it only with fine powder sugar, as much as their own moisture will take, and dry them in a hot stove.
To candy Orange, Lemon, and Citron.
Drain what quantity you wish to candy clean from the syrup, wash it in lukewarm 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; take it from the fire, let it cool a little, and, 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, and lay them on a wire grate to drain; then put in your faggots, and boil them as before directed; rub the sugar, and take them up in bunches, have somebody to cut them with a pair of scissars to what size you please, laying them on your wire to drain.
