Choose the oranges very round and smooth, pare, prick them in the middle, and put them into cold water; then blanch them in boiling water; when they are tender, throw them again into cold water; in a short time give them seven or eight boils in sugar, a la petite nappe, skim, and let them stand till next day, when the same process must be gone through; skim them again, then put them into bottles, pour over them equal quantities of sirup and water; take care to cork them well. ,
Cut them in small pieces, and boil them in water until they are tender, then change them into cold water; next make a sirup with one glass of water and four ounces of sugar, and put in the fruit; let it simmer gently over a slow fire for half an hour; serve cold.
Pare a dozen fine oranges, and divide each into twelve pieces, all of the same size; scrape off every particle of the white, without breaking the thin skin which contains the juice; when all are done, dip each piece into some sugar boiled to casse (and lightly colored,) and place them in a plain mould of six inches diameter, and five in height; the first row inclined one way, the second the reverse way, and so on; lay them at the bottom in a star. As soon as the mould is full, turn it out, and serve it with all possible expedition, as the moisture of the fruit dissolves the sugar so rapidly, that the croque en bouche is liable to fall to pieces.
Divide the oranges in half, take out the seeds, and put the pulp and juice into a basin; boil the rinds in a saucepan of water, closely covered; when very tender take them out, and dry them upon a cloth; allow to a pound of orange rinds, two of pounded loaf sugar; pound the rinds in a mortar; add by degrees the sugar, and then the juice and pulp; mix it thoroughly till thick and yellow; drop it upon tins in small cakes, and dry them under garden glasses, or in a cool oven. If it be too thick to drop, let it stand a night.
Dissolve a pound and half of sugar in a quart of very pure water; take nine fine oranges and two lemons; wipe them well with a napkin, and i having grated the most fragrant rinds, squeeze on them the juice of these fruits; sweeten this juice with the above sirup, run the whole through a close hair sieve, and finish in the usual way. (See Sherbet.)
Put ten pounds of crushed sugar to two gallons of water, and boil it until the sugar be dissolved; skim it well, and put it into a tub; when quite cold, pour it into a barrel; add three quarts of Jamaica rum, and six quarts of orange-juice (take care there are no pips.) Beat up the white of an egg, mix it with the shrub, and let it stand for a week; then draw it off and bottle it.
Rasp on a piece of sugar the rinds of the best oranges, but so lightly that not a particle of the white is mixed with it; scrape off the surface of the sugar as it becomes colored, and continue this operation until you have as much sugar as you require; then lay it in a stove, or at the mouth of the oven to dry; when it is perfectly so, pass it through a very fine sieve. Lemons and cedrals may be grated, and the sugar dried in the same manner.