several waters, till you may run a straw through them, then let them lye
in a Pan of water all night, then dry them gently in a Cloth, then take
to every Pound of Oranges one Pound and an half of Sugar, and a Pint of
water, make thereof a syrup; then put in your Oranges, and boil them a
little, then set them by till the next day, and boil them again a
little, and so do for four or five days together, then boil them till
they are very clear, then drain them in a sieve, then take to every
Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
have been boiled into your syrup, and to every quarter of a Pint of that
water, add a quarter of a Pound of fresh Sugar, boil it till it will
jelly, then put your Oranges into a Pot or a Glass, and put the jelly
over them; you may if you please, take all the Meat out of some of your
Oranges at one end, and fill it with preserved Pippin, and if you put in
a little Juice of Orange and Limon into your Syrup when it is almost
boiled, it will be very fine tasted.


138. [Transcriber's note: so numbered in original] _To make Cristal
Jelly._

Take a Knuckle of Veal and two Calves Feet, lay them in water all night,
then boil them in Spring water, till you perceive it to be a thick
Jelly, then take them out, and let your Jelly stand till it be cold,
then take the clearest, and put it into a Skillet, and sweeten it with
Rosewater and fine Sugar, and a little whole Spice, and boil them
together a little, and so eat it when it is cold.


139. _To make_ China-_Broth._