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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Orange or Lemon Peel Candied
When peeling the fruit cut the rind into quarters, then into
strips, lay them in a saucepan, cover them with cold water,
and bring this to a boil. Drain, and to the peel of six oranges or
of twelve lemons allow two cups of granulated sugar and one
cup of cold water, put over the fire in a saucepan and bring to
a hard boil. At this stage lay in the peel and continue boiling,
watching carefully that the peel does not scorch. Do not stir,
but lift the peel with a fork from time to time, so that it does
not stick to the bottom of the vessel. When the sirup has
boiled away almost entirely, remove the saucepan from the
stove, stir into the contents a cup of granulated sugar, and stir
this about with a fork until the mixture is almost cold.
Separate the strips of peel with the fork and the fingers, and
spread out on a plate to dry. Keep in a tin box until it is to be
used. It dries out quickly.
Maple Marshmallow Dainties
Proceed as in the foregoing recipe, but make the candy to
surround the marshmallows by breaking a pound of maple
sugar into small pieces, putting it over the fire with a cup of
milk, adding a tablespoon of butter, and cooking until a little,
dropped in cold water, becomes brittle. Pour this over and
around the marshmallows as directed for Marshmallow
Dainties. When you use the maple sugar you may put an
almond or pecan kernel or other nut on top of each
marshmallow instead of the cherry.
Orange Straws
For this confection it is well to select thick-skinned oranges.
Remove the peel carefully, cutting it into long strips about a
quarter of an inch in width. Lay the peel on the stove in a pan
of boiling water, cook for five minutes, drain, cover with
boiling water and boil for five minutes more, then pour off the
water and once again cover with boiling water and cook five
minutes longer. Drain thoroughly, and leave it in the colander
while you make a sirup by boiling together a cup of sugar and
three tablespoons of water. As soon as it reaches the boil lay in
the peel and cook for about twenty minutes, or until the sirup
is taken up by the peel, lifting this from time to time with a
fork to make sure it does not scorch. Take from the fire, and
roll each strip-or straw-in granulated sugar, spread out on
paper. Line a pan with paper, lay the straws on this; when the
bottom of the pan is covered, set in a warm oven until the
straws are dry. Do not let it become too hot, or the sugar will
melt. The work must be done quickly. A cup of sugar should
serve to candy the peel of six medium sized oranges.
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