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Oranges To Preserve

(Confectionary.) - (The Lady's Own Cookery Book)

Make a hole at the stalk end; take out all the seeds, but no pulp;

squeeze out the juice, which must be saved to put to them, taking great

care you do not loosen the pulp. Put them into an earthen pan, with

water; boil them till the water is bitter, changing it three times, and,

in the last water put a little salt, and boil them till they are very

tender, but not to break. Take them out and drain them; take two pounds

of sugar and a quart of pippin jelly; boil it to a syrup, skim it very

clear, and then put in your oranges. Set them over a gentle fire till

they boil very tender and clear; then put to them the juice that you

took from them; prick them with a knife that the syrup may penetrate. If

you cut them in halves, lay the skin side upwards, and put them up and

cover them with the syrup.

Lemons and citrons may be done in the same way.

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Lemons Or Seville Oranges To Preserve

Take fine large lemons or Seville oranges; rasp the outside skin very

fine and thin; put them in cold water, and let them lie all night. Put

them in fresh water, and set them on the fire in plenty of water, and,

when they have had two or three boils, take them off, and let them lie

all night in cold water. Then put them into fresh water, and let them

boil till they are so tender that you can run a straw through them. If

you think the bitterness not sufficiently out, put them again into cold

water, and let them lie all night. Lemons need not soak so long as

oranges. To four oranges or lemons put two pounds of the best sugar and

a pint of water; boil and skim it clear, and when it is cold put in the

oranges, and let them lie four or five days in cold syrup; then give

them a boil every day till they look clear. Make some pippin or codlin

jelly thus: to a pint of either put one pound of sugar, and let it boil

till it jellies; then heat the oranges, and put them to the jelly and

half their syrup; boil them very fast a quarter of an hour, and, just

before you take them off the fire, put in the juice of two or three

lemons; put them in pots or porringers, that will hold them single, and

that will admit jelly enough. To four oranges or lemons, put a pound and

a half of jelly and the same quantity of syrup, but boiled together, as

directed for the oranges. Malaga lemons are the best; they are done in

the same manner as the oranges, only that they do not require so much


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Whole Oranges To Preserve

Take six oranges, rasp them very thin, put them in water as you do them,

and let them lie all night. In the morning boil them till they are

tender, and then put them into clear water, and let them remain so two

or three days. Take the oranges, and cut a hole in the top, and pick out

the seeds, but not the meat; then take three pounds of fine sugar, and

make a thin syrup, and, when boiled and skimmed, put in your oranges,

and let them boil till they are clear. Take them out, and let them stand

three or four days; then boil them again till the syrup is rather thick.

Put half a pound of sugar and half a pint of apple jelly to every

orange, and let it boil until it jellies; put them into pots, and place

any substance to keep down the orange in the pot till it cools.

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Seville Oranges To Preserve

Put Seville oranges in spring water, where let them remain three or four

days, shifting the water every day. Take them out, and grate off a

little of the outside rind very carefully without touching the white,

only to take away a little of the bitter; make a thin syrup, and, when

it is sufficiently cleared and boiled, take it off, and, when it is only

warm, put the oranges in and just simmer them over the fire. Put them

and the syrup into a pan, and in a day or two set them again on the

fire, and just scald them. Repeat this a day afterwards; then boil a

thick syrup; take the oranges out of the thin one, and lay them on a

cloth to drain, covered over with another; then put them to the thick

syrup, as you before did to the thin one, putting them into it just hot,

and giving them a simmer. Repeat this in a few days if you think they

are not sufficiently done. The insides must be left in.

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