The Feathered Sugar,
Is a higher Degree of boiling Sugar, which is to be proved by dipping the Scummer when it hath boiled somewhat longer; shake it first over the Pan, then giving it a sudden Flurt behind you; if it be enough, the Sugar will fly off like Feathers.
The Crackled Boiling,
Is proved by letting it boil somewhat longer; and then dipping a Stick into the Sugar, which immediately remove into a Pot of cold Water standing by you for that Purpose, drawing off the Sugar that cleaves to the Stick, and if it becomes hard, and will snap in the Water, it is enough; if not, you must boil it till it comes to that Degree.
Note, Your Water must be always very cold, or it will deceive you.
The Carmel Sugar,
Is known by boiling yet longer, and is proved by dipping a Stick, as aforesaid, first in the Sugar, and then in the Water: But this you must observe, when it comes to the Carmel Height, it will snap like Glass the Moment it touches the cold Water, which is the highest and last Degree of boiling Sugar.
Note, There is this to be observed, that your Fire be not very fierce when you boil this, lest flaming up the Sides of your Pan, it should occasion the Sugar to burn, and so discolour it.
To preserve Seville-Oranges Liquid.
Take the best Seville-Oranges, and pare them very neatly, put them into Salt and Water for about two Hours; then boil them very tender till a Pin will easily go into them; then drain them well from the Water, and put them into your preserving Pan, putting as much clarified Sugar to them as will cover them, laying some Trencher or Plate on them to keep them down; then set them over a Fire, and by Degrees heat them till they boil; then let them have a quick boil till the Sugar comes all over them in a Froth; then set them by till next Day, when you must drain the Syrup from them, and boil it till it becomes very smooth, adding some more clarified Sugar; put it upon the Oranges, and give them a Boil, then set them by till next Day, when you must do as the Day before. The fourth Day drain them and strain your Syrup through a Bag, and boil it till it becomes very smooth; then take some other clarified Sugar, boil it till it blows very strong, and take some Jelly of Pippins drawn from the Pippins, as I shall immediately express, with the Juice of some other Oranges: As for Example, if you have six Oranges, after they are preserved as above directed, take two Pounds of clarified Sugar, boil it to blow very strong; then one Pint and half of Pippin Jelly, and the Juice of four or five Oranges, boil all together; then put in the Syrup that has been strained and boiled to be very smooth, and give all a Boil; then put your Oranges into your Pots or Glasses, and fill them up with the above made Jelly; when cold cover them, and set them by for Use.
Note, You must be sure in all your Boilings to clear away the Scum, otherwise you will endanger their Working: And if you find they will swim above your Jelly, you must bind them down with a Sprig of a clean Whisk.
To draw a Jelly from Pippins.
Take the fairest and firmest Pippins, pour them into fair Water, as much as will cover them; set them over a quick Fire, and boil them to Mash; then put them on a Sieve over an earthen Pan, and press out all the Jelly, which Jelly strain through a Bag, and use as directed in the Oranges before mentioned, and such others as shall be hereafter described.
To make Orange Marmalade.
Take six Oranges, grate two of the Rinds of them upon a Grater, then cut them all, and pick out the Flesh from the Skins and Seeds; put to it the grated Rind, and about half a Pint of Pippin Jelly; take the same Weight of Sugar as you have of this Meat so mingled; boil your Sugar till it blows very strong; then put in the Meat, and boil all very quick till it becomes a Jelly, which you will find by dipping the Scummer, and holding it up to drain; if it be a Jelly, it will break from the Scummer in Flakes; if not, it will r
Is a higher Degree of boiling Sugar, which is to be proved by dipping the Scummer when it hath boiled somewhat longer; shake it first over the Pan, then giving it a sudden Flurt behind you; if it be enough, the Sugar will fly off like Feathers.
The Crackled Boiling,
Is proved by letting it boil somewhat longer; and then dipping a Stick into the Sugar, which immediately remove into a Pot of cold Water standing by you for that Purpose, drawing off the Sugar that cleaves to the Stick, and if it becomes hard, and will snap in the Water, it is enough; if not, you must boil it till it comes to that Degree.
Note, Your Water must be always very cold, or it will deceive you.
The Carmel Sugar,
Is known by boiling yet longer, and is proved by dipping a Stick, as aforesaid, first in the Sugar, and then in the Water: But this you must observe, when it comes to the Carmel Height, it will snap like Glass the Moment it touches the cold Water, which is the highest and last Degree of boiling Sugar.
Note, There is this to be observed, that your Fire be not very fierce when you boil this, lest flaming up the Sides of your Pan, it should occasion the Sugar to burn, and so discolour it.
To preserve Seville-Oranges Liquid.
Take the best Seville-Oranges, and pare them very neatly, put them into Salt and Water for about two Hours; then boil them very tender till a Pin will easily go into them; then drain them well from the Water, and put them into your preserving Pan, putting as much clarified Sugar to them as will cover them, laying some Trencher or Plate on them to keep them down; then set them over a Fire, and by Degrees heat them till they boil; then let them have a quick boil till the Sugar comes all over them in a Froth; then set them by till next Day, when you must drain the Syrup from them, and boil it till it becomes very smooth, adding some more clarified Sugar; put it upon the Oranges, and give them a Boil, then set them by till next Day, when you must do as the Day before. The fourth Day drain them and strain your Syrup through a Bag, and boil it till it becomes very smooth; then take some other clarified Sugar, boil it till it blows very strong, and take some Jelly of Pippins drawn from the Pippins, as I shall immediately express, with the Juice of some other Oranges: As for Example, if you have six Oranges, after they are preserved as above directed, take two Pounds of clarified Sugar, boil it to blow very strong; then one Pint and half of Pippin Jelly, and the Juice of four or five Oranges, boil all together; then put in the Syrup that has been strained and boiled to be very smooth, and give all a Boil; then put your Oranges into your Pots or Glasses, and fill them up with the above made Jelly; when cold cover them, and set them by for Use.
Note, You must be sure in all your Boilings to clear away the Scum, otherwise you will endanger their Working: And if you find they will swim above your Jelly, you must bind them down with a Sprig of a clean Whisk.
To draw a Jelly from Pippins.
Take the fairest and firmest Pippins, pour them into fair Water, as much as will cover them; set them over a quick Fire, and boil them to Mash; then put them on a Sieve over an earthen Pan, and press out all the Jelly, which Jelly strain through a Bag, and use as directed in the Oranges before mentioned, and such others as shall be hereafter described.
To make Orange Marmalade.
Take six Oranges, grate two of the Rinds of them upon a Grater, then cut them all, and pick out the Flesh from the Skins and Seeds; put to it the grated Rind, and about half a Pint of Pippin Jelly; take the same Weight of Sugar as you have of this Meat so mingled; boil your Sugar till it blows very strong; then put in the Meat, and boil all very quick till it becomes a Jelly, which you will find by dipping the Scummer, and holding it up to drain; if it be a Jelly, it will break from the Scummer in Flakes; if not, it will r
