then drop it on Glasses: Let what
is too thin to drop stand 'till 'tis candy'd again: Once turning
will dry it. _Sevil_ Oranges make the best.

_To make ORANGE-DROPS._

Take about a Dozen Oranges, squeeze out the Juice, boil the Rind
very tender, cut out most of the White, and beat the yellow Rind
very fine; rub it thro' an Hair Sieve, and to a Pound of the Pulp
put a Pound and a Half of fine Sugar, sifted thro' an Hair Sieve;
mix it well in, and put in the Juice 'till you make it thin enough
to drop from a Tea-Spoon: Drop it on Glasses, and set it by the
Fire; let it stand there about two Hours, and then put it in a
Stove; the next Day turn it: it will be dry in twenty four Hours.

_To make ORANGE-MARMALET._

Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and
beat them very fine; then take three Pound of fine Sugar and a Pint
of Water, boil and skim it; then put in a Pound of Rind, boil it
fast 'till the Sugar is very thick; then put in a Pint of the Meat
of the Orange, (the Seeds being pick'd out) and a Pint of very
strong Pippin-Jelly; boil all together very fast, 'till it jellies
very well, which will be half an Hour; then put it in Pots or
Glasses, with Papers close to it.

_To make ORANGE or LEMMON CLEAR-CAKES._

Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag,
take a Quart of Jelly, and the Meat of three or four Oranges, boil
them together, and rub it thro' a Jelly-bag again; then take a
Quarter of a Pint of Orange-Juice, a Quarter of a Pound of fine
Sugar, and let it have a Boil; then put it into your Jelly, but
first measure your Jelly; put half the Syrup of the Oranges to a
Pint of Juice, and the Outside of an Orange, boil'd in two or three
Waters, and shred very fine; make them scalding hot together; then
to a Pint of Jelly take a Pound and a Half of Sugar, boiling the
Sugar to a Candy; then put in your Jelly, but not altogether;
because if it all boil in the hot Sugar, it will not dry: As soon as
it has done boiling, put in the rest; set it over the Fire 'till all
the Candy is well melted; but take Care it does not boil; then fill
it in little Pots, dry and turn it on Glasses, as other Clear-Cakes.
Lemmons are done the same Way.

_To make POMEGRANATE CLEAR-CAKES._

Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and
all; boil it well, and run it thro' the Jelly-bag again; then colour
it as you like it: To a Pint of the Jelly take half a Quar