Orange Chips

Pare some of the best Seville oranges a-slant, about a quarter of an inch broad, and if kept whole they will have a prettier effect: put them into salt and spring water for a day or two; then boil them in a large quantity of spring water till they are tender, and drain them on a sieve. Have ready a thin syrup, made of a quart of water, and a pound of fine sugar. Boil them, a few at a time, to keep them from breaking, till they look clear. Then put them into a syrup made of fine loaf sugar, with as much water as will dissolve it, and boil them to a candy height. When taken up, lay them on a sieve, and grate double-refined sugar over them. Then put them in a stove, or before the fire to dry.

Green Gage Plums Dried

Having made a thin syrup of half a pound of single-refined sugar, and skimmed it well, slit a pound of plums down the seam, and put them in the syrup. Keep them scalding hot till they are tender, and take care they are well covered with syrup, or they Avill lose their colour. Let them stand all night, and then make a rich syrup. To a pound of double-refined sugar put two spoonsful of water, skim it well, and boil it almost to a candy. When cold, drain the plums out of the first syrup, and put them into the thick syrup ; but be sure to let the syrup cover them. Set them on the fire to scald till they look clear, and then put them in a china bowl. When they have stood a week, take them out, and lay them on china dishes. Then put them in a stove, and turn them once a day till they are dry.

Cherries Dned

Stone any quantity of morello cherries, and to every pound of cherries put a pound and a quarter of fine sugar: beat it and sift it over the cherries, and let them stand all night: take them out of the sugar, and to every pound of sugar put two spoonsful of water; boil and skim it well, and then put in the cherries. Let the sugar boil over them, the next morning strain them, and to every pound of the syrup put half a pound more sugar. Let it boil a little thicker, then put in the cherries, and let them boil gently. The next day strain them, put them into a stove to dry, and mind every day to turn them.

Damsons Dried

Damsons for this purpose must be gathered when they are full ripe. Spread them on a coarse cloth, and set them in a very cool oven. Let them stand a day or two; and if they are not then properly dried, put them in for a day or two longer. Take them out, lay them in a dry place, and even in the winter they will eat like fresh plums.

Apricots Dried

Pare and stone a pound of apricots, and put them into a tossing-pan; pound and sift half a pound of double-refined sugar, strew a little amongst them, and lay the rest over them. Let them stand twenty-four hours, turn them three or four times in the syrup, and then boil them pretty quick till they look clear. When cold, take them out and lay them on glasses. Then put them into a stove, and turn them the first day every half hour, the second day every hour, and so on till they are dry.