Rasp them very thin, just the Outside Rind off; lay them in Water twenty four Hours; then set them on the Fire with a good Quantity of Water; let them boil 'till they are very tender; then put them in cold Water again, and let them lye two Days; the Lemmons need not lye but one Day; then, to four Oranges or Lemmons put two Pound of fine Sugar and a Pint of Water; boil and skim it, and when it is cold, put in the Oranges or Lemmons, and let them lye four or five Days in cold Syrup; then boil them 'till they are clear; set them by in an Earthen Pan a Day or two more; then boil them again, and put them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of fine Sugar; boil it 'till the Jelly is very strong; then heat your Oranges, and put them to the Jelly, with half their Syrup; boil them very fast a Quarter of an Hour; when you take them off the Fire, put in the Juice of two or three Lemmons; put them in Pots that will hold the Jelly: To four Oranges you may put one Pint and a Half of Jelly, and one Pound and a Half of Sugar. Lemmons must be done by themselves. _Sevil_ Oranges and _Malaga_ Lemmons are best. _To dry ORANGES in KNOTS, or LEMMONS._ Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small as you can, and break the Rasping as little as you can, that the Outside Rind may make but two or three Knots; then cut the Oranges, and pick out all the Meat; and the white Rind makes another Sort of Knots: Let both the Rinds lye two Days in a Sieve, or broad Pan, before you boil them, or they will break; then put them in cold Water, and boil them about an Hour; let them drain well from the Water, and clarify as much single-refin'd Sugar as will cover them very well; when the Syrup is cold put them in, and let them stand four or five Days; dry them out as you use them; and when you take any out to dry, boil them which you leave in the Syrup. They must be candy'd out thus: Take as many as you desire to dry; the white Halves must be cut in Rings, or Quarters, as you like them; then take as much clarify'd Sugar as will cover them; boil them very fast a great while, 'till the Sugar shall blow, which you may see, if you put in a Ladle with Holes, and blow thro', you will see the Sugar fly from the Ladle; then take it off, and rub the Candy against the Pan Sides, and round the Bottom, 'till the Sugar looks Oily; then put them out on a Sieve, to let the Sugar run from them; and as quick as possible lay them in Knots on another Sieve; set them in a Stove, they will be dry in an Hour or two: If you do but a few at a Time, the Syrup you put to them at first will do them out. Whole Oranges or Lemmons are done the fame Way, only boil the whole after they are rasp'd, and cut a Hole at the Top, and pick out all the Meat after they are boil'd, and before they are put in the Syrup; and when they are laid on a Sieve to dry, put the Piece in again. _To make CHINA CHIPS._