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Glazed Fruits

Put in a copper sugar-boiler over the fire one pound of loaf-sugar with one gill of cold water and boil until the top is covered with large bubbles, then drop a little of it into cold water; if when it is cold it breaks with a snap, it is ready. The sides of the boiler must be wiped occasionally with a wet cloth to free them from sugar, and the sugar closely watched lest it boil beyond the point indicated. Remove the boiler from the fire and glaze the fruits by dipping them into the sugar and then laying them on a dish slightly coated with salad oil.