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Dried Grape Fruit

Cut the fruit into seven or eight pieces lengthwise, pick out the pips, place the fruit in a saucepan with plenty of water and boil until it becomes soft. Put the pieces on a sieve and drain them well; then put them into a pan with some syrup at twenty-eight degrees and let them simmer for ten minutes. Turn the fruit with the syrup into a basin and leave them. On the following day strain the syrup off the fruit, boil it up again and pour it over the fruit. Repeat the same operation on the three following days. On the fourth day arrange the pieces of fruit on a wire tray and place them in the screen to dry. Dip the pieces of fruit into grained sugar, arrange them a short distance from each other on the tray, and put them again in the screen. When thoroughly dry lift the fruit from the screen by pushing the fingers through underneath, for by doing it in this way it is not so likely to break the sugar. Pack the fruit for preserving between layers of cardboard in paper boxes.