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Preserves &
To Preserve Oranges

Take the best Spanish Oranges to every pound
allow a pound and three quarters of duble refind sugar
have them very thin lay them in watter 3 Days shifting
the watter every Day Set them over a fire in a good deal
of Watter Boil em till thay are so tender you may with a
Ease run a Straw through them for fear the watter should
Boil away have good quantity ready boiling to throw in
when occasoin thay will not boil under 1 or so hours when thay are
boild make a hole in the top and take out as many of the
Seeds as you can Stuff em full of the Sugar finely Coat
have a Score of pipins siliced in to watter boild and the Liquor
straind from them then 3 pint of the Sugar been left of sulling
the oranges put in the pipin Liquor scum it and let it be
cold then put in the Oranges set on the fire let them boil
a pace prick em with a bodkin and Store in the other part
of Sugar by [degrees?] a pint of pipin Liquor to a pound
oranges boil till your oranges look clear and the
Liquor will jelly your surest way with the oranges not to
Break is to Tye the oranges in muslain cloth

To clarify Sugar

Take loaf Sugar dip it in watter and put it in your pan let it just
heat to disolve the Sugar take it off beat the whittes of Eggs
acording to the quantity of Sugar beat them to a high froth
and stew them in the sugar set it over the fire and let it Boil
till you see it clear then take it off and lit it stand untill you
see the scum stiffish then skim it of as hole as you can that the
Bits may not Swim about it, it must not be stew'd before or
when it is Boiling when you have done this it is put on
aprycots plumbs Barberrys or any thing of this kind