Take a sufficiency of large ripe sweet oranges, with thin smooth rinds. Roll each orange under your hand, upon a table, to increase the juice. Cut a large slit in the side, and squeeze them through a strainer into a pitcher, till you have a quart of juice. Cut twelve other oranges into eight pieces each. And, having carefully removed the strings and seeds, peel off the rind very nicely, so as not to break or disfigure the pieces. Weigh four pounds of the best double-relined loaf-sugar, broken up, and put it into a preserving-kettle. In a smaller kettle, boil a quart of clear water, with the thin yellow rind of six of the oranges that have been cut in pieces. Let it boil moderately for a quarter of an hour. Then remove the orange-rind, and pour the water on the sugar, in the preserving kettle, and stir it about. When melted, set it over the fire, add the quart of orange-juice, and boil it slowly about half an hour. Lastly, put in the pieces of orange, and let them boil about five minutes. Transfer the whole to a large tureen, and, when cold, put the sweetmeat in glass jars; securing the lids well, by tying a piece of bladder over each, or pasting paper closely over them.

For immediate use, you may make this sweetmeat in a smaller quantity; for instance, a pint of orange-juice; two pounds of sugar melted in a pint of water; and six large oranges, each cut into eight pieces. When cool, transfer the sweetmeat to a glass dish, set it on ice, and serve it up with the dessert.

In a similar manner may be preserved whole, the very small sweet oranges that, when full-grown, are not so large as a common-sized peach. Peel off all the rind, and, having made the syrup as above, put in the little oranges whole, and boil them ten minutes.