gc>i The Art of Cookery i 
enough, putin fome jelly and boil it apace; then put it up, afld 
when it is quite cold cover it with white paper, 
To preferve oranges whole . 
TAKE the heft 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, fhifting 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 fkillet on the fire with water, 
that may be ready to fupply the kettle with boiling water ; as it 
waftes it rxiuft be filled up three or four times, while theorangds 
are doing, for they will take up feveri or eight hours boiling; 
they mult be boiled till a white ftraw will run thro’ them, then 
take them out, and fcoop the feeds out of them very carefully* 
by making a little hole in the top, and weigh them. To every 
pound of oranges put a pound and three quarters of double-re¬ 
fined fugar, beat well and fifted through a clean lawn fieve, fill 
vour oranges with fugar, and ftrew fome on them : let them lie 
a little while, and make your jelly thus: 
Take two dozen of pippins of John apples, and (lice them into 
water, and when they are boiled tender ftrain the liquor frOm 
the pulp, and to every pound of oranges you muft have a pint 
and a half of this liquor, and put to it three quarters of the 
fugar you left in filling the oranges, fet it on the fire, and let it 
boil, and (kirn it well, and put it in a clean earthen pan till it is 
cold, then put it in your (killet; put in your oranges* with a 
fmall bodkin job your oranges as they are boiling to let the fyrup 
into them, ftrew on the reft of your fugar whilft they are boil¬ 
ing, and when they look clear take them up and put them in 
your glaftes, but one in a glafs juft fit for them, and boil the 
fyrup till it is almoft a jelly, then fill up your giafles ; 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 quar¬ 
ters, core and pare the pieces. To four pounds of quinces put 
three pounds of fugar, and four pints of water; boil the fugar 
aiid waterto a fyrup, then put in the quinces and cover it. Let 
it ftand 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 faft as you can. When it is enough, put 
it up, but do not break the quinces too much. 
Red 
