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Preserves
To Preserve Orange Flowers
Take 2 ounces of Orange flowers picked from the stalks
in a p.t of cold water, let them boyle till they are tender, then
have ready in a china bason a pd. of the finest sugar & a qr.
of water, let it boyle 'till the sirrup is thick when you have
wiped your flowers dry put them in & give them one boyle & glass
them the next day, sift some sugar over them & don't let them stand
too hot.

Orange Flowers Candy'd
Take your flowers & put them in fair water without sugar, set
them on the fire & boyle them 'till they sink to the bottom. then
take them out & put sifted sugar on them, set them on the fire again
to warm & let them stand all day then strew more sugar on them &
warm them again open every day & lay 'em on plates to dry

To preserve whole Oranges or Lemons
Rasp off the outside rind very thin, lay them in water 24 hours, set them
on the fire with a good deal of water, let boyle 'till they are very tender, put
them again into cold water let 'em lye 2 days, lemons only 1 day, to 4 oranges
or Lem: take 2 pd. of fine sugar a pint of water; boyle & skim it. when cold put
in the Ora:s or Lem:s let them lye 4 or 5 days, then boyle 'em till they are clear
set them by a day or two more in an earthen pan, boyl 'em again & put 'em
in jelly thus; to a pint of pippino jelly a pd. of fine sugar boyle it till tis a
strong jelly. beat yr oranges & put 'em with half their sirrup to the jelly, boyl
'em very fast a quarter of an hour. when you take 'em off the fire squeeze in the
juice of 2 or 3 Lem:s put 'em in potts with the jelly & to 4 Ora:s let them be a pd
& half of jelly the same quantity of sugar. Lemons must be done by themselves.
when the oranges are boyled, you must cut a whole in the top of 'em &
pick out the seeds before you put 'em in the syrrup.