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Candied Quarters of Oranges

Peel the oranges, divide them into quarters, remove the pips as carefully as possible, and boil the fruit gently in plenty of water. Drain them thoroughly on a sieve, then place in a stewpan with syrup at twenty-eight degrees, and let them boil slowly for ten minutes. Turn them into a basin with the syrup and leave till the following day; then drain the syrup from the oranges, boil it and pour over them again. Proceed in the same way the three following days, giving the syrup in all what is called four fashions. Remove the quarters of oranges carefully from the syrup, put them on wire sieves and set them in the screen. When they are dry, dip them in semi-grained sugar and dry again. When quite dry (they should not stick to the fingers when touched), take the sieve of oranges from the screen and leave them until cold, then pack away in boxes between layers of white paper.