Weigh the oranges whole, and allow pound for pound. Peel the oranges
neatly and cut the rind into narrow shreds. Boil until tender, changing
the water twice, and replenishing with hot from the kettle. Squeeze
the _strained_ juice of the oranges over the sugar; let this heat to a
boil; put in the shreds and boil twenty minutes.
Lemon peel can be preserved in the same way, allowing more sugar.