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 when dry on the tops, turn them on sieves to dry on the other side; and when quite dry, box them up.

Take what quantity you please of Seville oranges that have good rinds, quarter them, and boil them in two or three waters till they are tender, and the bitterness is gone off; skin them and lay them on a clean napkin to dry; take all the skins and seeds out of the pulp with a knife, shred the peels fine, put them to the pulp, weigh them, and put rather more than their weight of fine sugar into a tossing pan, with just as much water as will dissolve it; boil it till it becomes a perfect sugar, and then by degrees put in your orange peels and pulp; stir them well before you set them on the fire; boil it very gently into flat-bottomed glasses; set them in a stove, and keep them in a constant and moderate heat; and when they are candied on the top, turn them out upon glasses.

Take the best pippins, pare them into as much water as will cover them, and boil them to a mash; then press out the jelly upon a sieve, and strain it through a bag, adding juice of oranges to give it an agreeable taste; to every pound of jelly take one pound and a quarter of loaf sugar, boil it till it cracks, and then put in the jelly and the rind of a grated orange or two; stir it up gently over a slow fire, till all is incorporated together; then take it off, and fill your clear cake