Orange Preserves

• To Every Pound of Oranges, a Pound of Sugar

Peel the oranges. Then slice nicely and weigh. Allow equal quantities of fine powdered white sugar. Place the fruit in a deep dish, and then sprinkle the sugar over it, between the slices, in alternate layers, and let it remain over night. Drain off the syrup in the morning, and put it in a kettle, and when it gets very hot put in the fruit. Let it cook slowly till the slices look very clear, a