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Crystallized Fruits: Orange

Candied Orange Peel Remove the peel in lengthwise sections from four oranges, cover with cold water, bring to the boiling point, and cook slowly until soft and tender. Drain, remove the fibrous inside portion, and with the scissors cut peel in thin narrow strips. In a saucepan put one cup of sugar and half a cup of water, and boil until syrup will spin a thread when allowed to drip from the tip of a spoon. Put strips of orange peel into the syrup, and cook until clear. Remove to plate, let stand until cool, and roll in granulated sugar. Orange Balls Remove peel from several oranges, cover peel with cold water, and leave for three days, changing the water daily. Put in hot water, and boil until soft, drain, wipe dry with cheesecloth, chop fine, and measure. Take an equal amount of sugar, and for each one third cup of sugar add two tablespoons each of water and butter, and boil until it will spin a thread. Add chopped peel, boil until it forms a firm ball when tried in cold water, cool, put on a board, sprinkle with granulated sugar, and shape into small balls. These may be rolled in coarse sugar, and allowed to dry or they may be dipped in fondant flavored with vanilla. They are delicious dipped in chocolate, with a few grains of orange sugar sprinkled on the top of each chocolate before it hardens.