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Candied Grapefruit and Orange Peel

Select choice fruit. Remove the peel in quarter sections and cut it into strips nearly half an inch wide. Weigh the peel and take its weight in sugar. Cover the peel with cold water, adding a tablespoonful of salt to three pints of water, and let stand over night. In the morning let simmer until the peel is very, very tender. It will take five or six hours.

The cooking must be very slow; the dish should be large in extent, that the peel may not be broken during the cooking. Set the kettle aside over night. Drain off the liquid. Cook the sugar and half its weight of water to a syrup; add the peel and let simmer very slowly until the syrup is thick (nearly all absorbed) and the peel comparatively clear; when partly cooled, pick out the pieces of peel, roll them (with a fork) in granulated sugar, and set them on waxed paper to dry. Store in closed glass receptacles.

If the peel becomes hard, simmer in a little hot syrup, a few pieces at a time, - until soft; then again roll in granulated sugar.

If more convenient, the peel need not be cut in shreds until after it has been cooked. Peel, candied for use in pies, puddings, etc., is left in quarter or half sections.