The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

The best way to preserve Oran∣ges, or such like,

IS never to boyle them in Sir∣rup, but when they are boy∣led in water, and not too soft, and to make a Syrrup first; and as soone as it comes off the fire, put in the citron, and let it lye three or foure dayes, turning it every day: then poure the sirrup from them, and boyle it againe, till it be of a pretty thicknes; then put in the citron when it comes off the fire boyling hot, and let it lye therein six or seven dayes, and then boyle the sirrop as before, and at the last boyling you may Amber it if you please: if you give them Sugar enough, three times will serve to make them keep; if they doe not, you may boyle the sirrup at any time a∣gain. But if they have stood long

before you boyle the syrrup againe, you must let it coole be∣fore you put it to the Citrons a∣gaine, lest they blister. This way is very good; if the sugar be fine, they will eat daintily and firme.