HOW TO USE FLORIDA FRUITS. 315 



longer. When cold put into small jars, tied up, with blad- 

 der or paper next the fruit, and cloths dipped in wax 

 over all. 



Preserved Orange Peel. Weigh the oranges whole, and 

 allow pound for pound ; peel the fruit, and cut the rinds 

 into narrow shreds ; boil until tender, changing the water 

 twice, and replenishing with hot each time. Squeeze the 

 orange juice through a strainer over the sugar, let this 

 heat to a boil ; put in the shreds and boil twenty minutes. 



Orange Jelly. One pint of water, two ounces of gela- 

 tine, half a pound of loaf-sugar, ten oranges, and one 

 lemon. Put water, gelatine, sugar, rind of one orange, 

 and rind of half a lemon into a sauce-pan together, and 

 stir over the fire until the gelatine is dissolved ; remove 

 the scum ; then add juice of lemon and oranges sufficient 

 to make one pint ; stir together until on the point of boil- 

 ing, then strain through a jelly bag or fine sieve, and when 

 nearly cold place in a mold previously wetted. 



Preserved Oranges. Take small oranges, and rather 

 more than their weight in white sugar; slightly grate 

 the fruit, and score round and round with a knife, but 

 not very deep ; put the oranges in cold water for three 

 days, changing the water two or three times a day ; tie 

 them up in a cloth, boil them till they are soft enough for 

 the head of a pin to penetrate the skin. While 'they are 

 boiling place the sugar on the fire, with rather more than 

 half a pint of sugar to each pound ; let it boil for a min- 

 ute or two, then strain it through muslin ; do not put the 

 oranges into the syrup until it jellies and is of a yellow 

 color ; try the syrup by putting some to cool, it must not 

 be too stiff; the syrup need not cover the oranges, but 

 they must be turned so that each part is thoroughly done. 



Orange Cream. One and a half ounces of gelatine, one 

 lemon, six large oranges, sugar to taste, half a pint of 



