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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Candied Cranberries
1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries, wash, dry, and prick two or three times
with needle. Boil sugar and water until it spins a thread, put in
cranberries, and cook gently until syrup will jelly when tested from
tip of spoon. Remove berries, one at a time, to wax paper, and let
stand in the air until well dried. Roll in granulated sugar, and use
like candied cherries.
Candied Grapefruit Peel
Wash and wipe three thick skinned grapefruit, and remove the peel
in six sections lengthwise of fruit. Soak overnight in one quart of
cold water to which is added one tablespoon salt. Drain, put in
saucepan, cover with cold water, and bring to boiling point; repeat
this process three times, cooking in the last water until peel is soft
and tender. Drain, and cut with scissors into thin narrow strips.
Weigh the peel. Put an equal weight of sugar into a saucepan, add
half a cup of water, bring syrup to boiling point, add the peel, and
cook until it is clear. Remove each piece separately, drain, and place
on a plate to cool, then roll each piece in powdered sugar, and
spread out to dry. When well dried, store in glass jars.
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.
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