es, and fill them up with
the above made Jelly; when cold cover them, and set them by for Use.

_Note_, You must be sure in all your Boilings to clear away the
Scum, otherwise you will endanger their Working: And if you find
they will swim above your Jelly, you must bind them down with a
Sprig of a clean Whisk.

_To draw a Jelly from Pippins._

Take the fairest and firmest Pippins, pour them into fair Water, as
much as will cover them; set them over a quick Fire, and boil them to
Mash; then put them on a Sieve over an earthen Pan, and press out all
the Jelly, which Jelly strain through a Bag, and use as directed in
the Oranges before mentioned, and such others as shall be hereafter
described.

_To make Orange Marmalade._

Take six Oranges, grate two of the Rinds of them upon a Grater, then
cut them all, and pick out the Flesh from the Skins and Seeds; put to
it the grated Rind, and about half a Pint of Pippin Jelly; take the
same Weight of Sugar as you have of this Meat so mingled; boil your
Sugar till it blows very strong; then put in the Meat, and boil all
very quick till it becomes a Jelly, which you will find by dipping the
Scummer, and holding it up to drain; if it be a Jelly, it will break
from the Scummer in Flakes; if not, it will run off in little Streams:
When it is a good Jelly, put it into your Glasses or Pots.

_Note_, If you find this Composition too sweet, you may in the
boiling add more Juice of Oranges; the different Quickness they
have, makes it difficult to prescribe.

_To preserve Oranges with a Marmalade in them._

Pare your Oranges as before, make a round Hole in the Bottom, where
the Stalk grew, the Bigness of a Shilling; take out the Meat, and put
them into Salt and Water for two or three Hours; then boil them very
tender, then put them into clarified Sugar, give them a boil the next
Day, drain the Syrup and boil it till it becomes smooth; put in your
Oranges and give them a good boil. When a little cool, drain them and
fill them with a Marmalade made as before directed, putting in the
round Piece you cut out; with the Syrup, some other Sugar, and Pippin
Juice, make a Jelly, and fill up your Pots or Glasses.

_To make a Compote of Oranges._

Cut the Rind off your Oranges into Ribs, leaving part of the Rind on;
cut them into eight Quarters, throw them into boiling Water; when a
Pin will easily go through the Rind, drain and put them into boiling
Wat