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PALACE SWEETMEATS (for Dessert)

Take any quantity of freshly-candied peel or citron, from which the sugar has been carefully removed, and cut it into broad strips. Put these on a fork or silver skewer, and dip them into some liquid barley-sugar, then place them on a dish, which has been well oiled, being careful that the pieces do not touch, and let them remain until cold. These sweetmeats are easily made, and are much liked. They should be stored in a tin box, with white paper between each layer; and when served should be neatly piled on a dish, and garnished with leaves. Probable cost, 1s. 2d. per pound. Sufficient, a quarter of a pound for a dish.