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Classic
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page 213
apple-scoop take all the pulp carefully out; put them into salt and water two
days, changing it daily; boil them an hour or more in fresh salt and water;
drain them quite dry; let them stand a night more in plain water, and then
another night in a thin syrup, in which boil them the next day a few minutes. Do
this four days successively. Let them stand six or seven weeks, observing often
whether they keep well; otherwise boil the syrup again. Then make a rich syrup.
Buttered Orange-juice, a cold dish.
Mix the juice of seven Seville oranges with four spoonfuls of rose-water, and
add the whole to the yolks of eight, and whites of four eggs, well beaten; then
strain the liquor to half a pound of sugar pounded, stir it over a gentle fire,
and when it begins to thicken, put about the size of a small walnut of butter,
keep it over the fire a few minutes longer; then pour it into a flat dish, and
serve it to eat cold.
If you have no silver sauce-pan, do it in a china-basin in a sauce-pan of
boiling water, the top of which will just receive the basin.
Orange Chips.
Cut oranges in halves, squeeze the juice through a sieve; soak the peel in
water; next day boil in the same till tender, drain them, and slice the peels,
put them to the juice, weigh an much sugar, and put all together into a broad
earthen dish, and put over the fire at a moderate distance, often stirring till
the chips candy; then set them in a cool room to dry. They will not be so under
three weeks.
Orange Biscuits, or little Cakes.
Boil whole Seville oranges in two or three waters, till most of the bitterness
is gone; cut them, and take out the pulp and juice; then beat the outside very
fine in a mortar, and put to it an equal weight of double-refined sugar beaten
and sifted. When extremely well mixed to a paste, spread it thin on china
dishes, and set them in the sun, or before the fire; when half dry, cut it into
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