Scrape out the insides of the oranges quite clean, then let them lie for three days in cold water, chang-inaj the water daily, then boil them very slowly till the water is bitter; then put them into other boiling water, set them by; repeating this daily till all the bitterness is extracted: make a rich sirup of the last water they are boiled in, with Lisbon sugar; when cold, put them in; the next day boil them in the sirup; repeat this till they are green and tender; cover with brandy-paper.
Take off the rind of two Seville oranges, very fine and thin; squeeze the juice into a basin with one lemon; add half a pint of sirup, and half a pint of water; pass them through a sieve, and freeze them rich.
Boil half a pound of clarified sugar to grande plume, take it from the fire, and pour into it a dessert spoonful of orange-flower water; stir them together well, set the mixture on the fire, and when warm, pour it into shallow paper-cases; let it cool, and then cut it into cakes of any form you please.
Pulverise a good pinch of dried orange-flowers; pound them with gum-dragon, previously dissolved in one glass of plain, and the same quantity of orange-flower water; add a sufficient proportion of powder-sugar, to make the paste of the requisite consistence, which form according to your taste into cones, lozenges, etc.
Take a pound of very fresh white orange-flowers, pick, and throw them into cold water; clarify, and boil two pounds of sugar to souffle, then put in the flowers; stir them with a spatula, until your sugar regains the degree of souffle; take the pan from the lire, and continue stirring till the sugar is separated from the flowers, and becomes a powder; set it in a stove to dry, then set the whole on a sieve, that the sugar may run through and leave the flowers, which put. into bottles. If preserved in a dry place they will keep for twelve months.
Clarify and boil four pounds of sugar to perle, then add three-quarters of a pound of fresh orange-flowers picked, and boil them once; then take the pan from the fire, and let it stand for two hours, after which, replace it on the fire; when it has had about a dozen boilings, pour it through a sieve into another saucepan, boil the sirup to lisse, and put it aside; when quite cold, bottle it. The flowers may be used as follows: put them into powder-sugar, with which rub them well with your hands, till quite dry, then sift and put them in a stove.
Put into a still ten pounds of fresh gathered orange-flowers, and six quarts of pure river water; take particular care to close up all the apertures of the still perfectly, and set it on a moderate fire, that the ebullition may not be too strong; be particular in cooling it frequently, or, at least, whenever the water in the boiler becomes too warm, change it, and put in fresh; much depends on the attention paid to this part of the operation. From the above quantity, three quarts of orange-flower water may be drawn.
Draw four quarts of orange-flower water from six quarts distilled as above; put to this water the same quantity of fresh flowers, distil it in the same manner, and it will yield five pints.
Take some orange peel, and let it soak in several waters till it has lost its bitterness, then boil it in a solution of double-refined sugar in water, till it becomes tender and transparent.
Cut the oranges in halves, take out the pulp, put the peel in strong salt and spring water, to soak for three days, repeat this three times, then put them on a sieve to dry; take one pound of loaf sugar, add to it one quart of spring water, boil it, skim it until quite clear; let the peels simmer until they are quite transparent; dry them before the fire; take loaf-sugar, with just sufficient water to dissolve it; whilst the sugar is boiling, put in the peels, stirring continually until all the sugar is candied round them, then put them to dry either before the fire or in an oven, and when perfectly dried, put them by for use.