Oranges For A Tart Recipe

Pare some oranges as thin as possible; boil them till they are soft. Cut

and core double the number of good pippins, and boil them to pap, but so

as that they do not lose their colour; strain the pulp, and add one

pound of sugar to every pint. Take out the orange-pulp, cut the peel,

make it very soft by boiling, and bruise it in a mortar in the juice of

lemons and oranges; then boil it to a proper consistence with the apple

and orange-pulp and half a pint of rose-water.

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