PRESERVES.
To preserve Seville Oranges liquid as also Lemons.
Take the best Seville oranges and pare them very neatly, put them into salt and water for about two hours; boil them very tender, till a pin will go into them easily, then drain them well from the water and put then into your preserving pan, putting as much clarified sugar to them as will cover them, laying a trencher or plate on them to keep them down; set them over a fire, and by degrees heat them till they boil; let them have a quick boil, till the sugar comes all over them in a froth; then set them by till next day, when you must drain the syrup from them, and boil it till it becomes very smooth, adding some more clarified sugar; put it upon the oranges, and give them a boil, and set them by till next day, when you must do as they day before. The fourth day drain them, and strain your syrup through a bag, and boil it till it becomes very smooth; then take some other clarified sugar, boil it till it blows very strong, and take some jelly of pippins, as will hereafter be expressed, with the juice of some other oranges; after they are preserved as above directed, take
