Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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which lay on the corner of a stove without allowing it to boil, lest it should taste too bitter.
Cut the oranges in two, have a lemon squeezer and silk sieve to squeeze the oranges (which dip in water to prevent waste) ;
squeeze the oranges into an earthen pan, and pour into it through the sieve the infusion of peel.
Next clarify a pound of sugar or so, and then pour in the orange juice.
The heat of the sugar will clarify the jelly.
Do not let it boil, but as soon as you perceive a yellow scum skim it, and pour the jelly into a bag.
Next mix some melted isinglass, either hot or cold.
This jelly must not be made too firm.
If the oranges are too ripe, mix a little lemon-juice to make them more acid.
Eighteen oranges are requisite to make a good jelly.
United Kingdom
Saucepan
Chef's knife
Vegetable peeler
Slotted spoon
Sieve