1392. How To Preserve Oranges

Hasp or cut the oranges in scallops with a penknife and throw them into water; change it once a day for three days, then boil them till tender enough to run a wheat straw through, then put them into cold water till the next day; pulp and wipe them very dry, have the syrup ready, boil them two or three times till very clear, observe to put the syrup to them; when cold make it the same as for cucumbers.

1393. How To Preserve Oranges In Jelly

Cut a hole about the size of a shilling in the stalk part of the orange, and with a small blunt knife scrape out the pulp quite clean without cutting the rind; tie each orange separately in muslin, and let them lie for two days in spring water, changing the water twice a day; in the last boil them tender on a slow fire; take care there is enough at first to allow for wasting, as they must be covered to the last. To each pound of fruit weigh two pounds of double refined sugar, and one pint of water; boil the two latter together with the juice of the orange to syrup, and clarify it, skim it well and let it stand to become cold, then boil the fruit in the syrup for half an hour; if not clear repeat this daily till they are done.

1394. How To Preserve Orange Peel

Cut the orange in half, take out the pulp, put the peel in strong salt and 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 a 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 the oven, and when perfectly dried put them by for use.

1395. How To Preserve Seville Oranges Whole

Cut the oranges in circles about the thickness of a sixpence, then put them in cold spring water for three days, changing it often; tie each of them in a rag and boil them until they are tender in fresh water. To every pound of orange put a pound and a half of double refined sugar, add a sufficient quantity of water for the syrup and boil them in it till they are quite clear, put them into separate jars or glasses, and cover them well with the syrup.

1396. How To Keep Oranges Or Lemons For Puddings

When you have squeezed the fruit take out the pulp, throw the outsides into water with a little salt, let them remain a fortnight, then boil them till quite tender, strain them, and when they are nearly dry throw them into a jar, if you have any old syrup left add it to them, if you have none boil a little syrup of common loaf sugar, and water and put over them; in a week or ten days boil them gently in it till they look clear, and that they may be covered with it in the jar you may cut each half of the fruit in two, and they will occupy less space.