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Orange-Peel, Candied

Divide the fruit into quarters lengthwise, and remove the pulp; or, if preferred, take any piece of orange rind which are not required, provided only that they are large enough. Throw them into salt and water sufficiently strong to bear an egg, and let them infuse for six days. Drain them well, throw them into cold water for an hour, and afterwards place them in a preserving-pan with as much cold water as will cover them, and let them boil until they are so tender that they can be easily pierced with a fork or skewer. Drain them again, and boil them in a thin syrup, made in the proportion of a pint of water to half a pound of loaf sugar, until they look clear, which will be in about half an hour. Boil some sugar, with as much water as it will absorb, to a clear syrup. There should be enough to cover the orange-rinds when they are thrown in. Boil them until the sugar candies, then take them out, drain them, sift a little powdered sugar over them, and place them in a warm place to dry; then store for use. Time, a week to prepare. Probable cost of oranges, from 8d. to 1s. per dozen.