Clear-Cakes, with the Jelly of black Bullace, and let
it boil after the Red is in, before you put in the Sugar.

_To preserve GOLDEN or KENTISH-PIPPINS._

Boil the Rind of an Orange very tender, and let it lye in Water two
or three Days; then make a strong Jelly with Pippins, and run it
through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out
all the Coar at the Stalk End: To twelve Pippins put two Pound of
Sugar and three Quarters of a Pint of Water, boil the Sugar and skim
it; put in the Pippins and the Orange-Rind cut into thin Slices; let
them boil as fast as they can 'till the Sugar is very thick, and
almost a Candy; then put in a Pint of the Pippin-Jelly, and boil
them very fast 'till they jelly very well; then put in the Juice of
a Lemmon, give it one Boil, and put them in Pots or Glasses, with
the Orange mix'd with them. The _Kentish_ Pippins are better in
Quarters than whole.

_To preserve WHOLE ORANGES or LEMMONS._

Rasp them very thin, just the Outside Rind off; lay them in Water
twenty four Hours; then set them on the Fire with a good Quantity of
Water; let them boil 'till they are very tender; then put them in
cold Water again, and let them lye two Days; the Lemmons need not
lye but one Day; then, to four Oranges or Lemmons put two Pound of
fine Sugar and a Pint of Water; boil and skim it, and when it is
cold, put in the Oranges or Lemmons, and let them lye four or five
Days in cold Syrup; then boil them 'till they are clear; set them by
in an Earthen Pan a Day or two more; then boil them again, and put
them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of
fine Sugar; boil it 'till the Jelly is very strong; then heat your
Oranges, and put them to the Jelly, with half their Syrup; boil them
very fast a Quarter of an Hour; when you take them off the Fire, put
in the Juice of two or three Lemmons; put them in Pots that will
hold the Jelly: To four Oranges you may put one Pint and a Half of
Jelly, and one Pound and a Half of Sugar. Lemmons must be done by
themselves. _Sevil_ Oranges and _Malaga_ Lemmons are best.

_To dry ORANGES in KNOTS, or LEMMONS._

Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small
as you can, and break the Rasping as little as you can, that the
Outside Rind may make but two or three Knots; then cut the Oranges,
and pick out all the Meat; and the white Rind makes another Sort of
Knots: Let both the Rinds lye two Days in a Sieve, or b