Turn the entire into an earthenware vessel, unless the preserving-pan be lined with enamel, through which case they might remain in the pan. Method.-Divide the rinds of the oranges into quarters, take away them rigorously, put them right into a preserving-pan with as a lot chilly water as will cowl them, and boil gently until fairly tender. Meanwhile divide the fruit into sections, scrape out the pulp, put the pips and fibrous skin right into a basin, cowl with cold water, and let them soak till required. Boil the sugar and water to a syrup, add the juice and pulp, boil gently for 15 minutes, and pour the whole over the oranges. Remove the pith and pips, measure the pulp, and to every pint allow 1 lb. Method.-Slice the fruit thinly, eradicating internal pith and pips. Strip every particle of pith from the oranges, slice them, and take away the pips, and soak these in a bit chilly water.
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