. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 528 THE CENTUEY COOK BOOK ing the water several times. If the peels are fresh they needbe boiled in one water only. When they can be pierced witha straw, drain off the hot water. Let them cool, and scrapeout the white pulp with a spoon. Make enough syrup to coverthe yeUow peels, using the proportion of a pound of sugar to apint of water. When the syrup is boiling, drop in the peels andlet them cook slowly until they are clear. Then boil rapidlyuntil the syrup is reduced almost to dryness, using care
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 528 THE CENTUEY COOK BOOK ing the water several times. If the peels are fresh they needbe boiled in one water only. When they can be pierced witha straw, drain off the hot water. Let them cool, and scrapeout the white pulp with a spoon. Make enough syrup to coverthe yeUow peels, using the proportion of a pound of sugar to apint of water. When the syrup is boiling, drop in the peels andlet them cook slowly until they are clear. Then boil rapidlyuntil the syrup is reduced almost to dryness, using care that itdoes not burn. Spread the peels on a flat dish and place them ina warm place to dry for twelve hours or more. When perfectlydry pack them into preserve jars. They are cut into shreds andused in cakes, puddings, and wherever raisins and citron areused. They are also used in pudding sauces. It is very littletrouble to make the candied peels, and they are a delicious addi-tion to various sweet dishes. The boiled peel can be cut intoshreds before being cooked in the syrup if SAXPICON OF FRUITS IN ORANGE-SKIN.
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