. The standard domestic science cook book. carefully into hot syrup and place, onbuttered or waxed paper. For a heavy coating dip a second timewhen cold. Pecans, walnuts, Brazil mits, cherries, raisins, grapesmay be glazed in this way, also seedless oranges, peeled and care-fully separated into sections without breaking into the pulp. 1296. CANDIED LEMON OR ORANGE PEEL, Pare the lemons or oranges extra thin and boil in ample wateruntil soft. Drain, cool and scrape away all white parts. Put inboiling syrup made of equal parts of sugar and water, simmeruntil the peel is clear, and then boil vigo
. The standard domestic science cook book. carefully into hot syrup and place, onbuttered or waxed paper. For a heavy coating dip a second timewhen cold. Pecans, walnuts, Brazil mits, cherries, raisins, grapesmay be glazed in this way, also seedless oranges, peeled and care-fully separated into sections without breaking into the pulp. 1296. CANDIED LEMON OR ORANGE PEEL, Pare the lemons or oranges extra thin and boil in ample wateruntil soft. Drain, cool and scrape away all white parts. Put inboiling syrup made of equal parts of sugar and water, simmeruntil the peel is clear, and then boil vigorously to the hard snap(310°). Spread on the marble slab and. dry in warm place overnight. When perfectly dry, put away in sealed jars. Deliciousin cakes, puddings and pudding sauces. The peel may be accumulated gradually and preserved intightly stoppered jar half filled with rum. If rum is objected to,salt brine may be used, but in this case the peel must be boiledin several waters before putting in the syrup. ????????I. DAIPPl^ :MEAI,S: Department 24. /^HAFING-DISH means a warming-dish, originally intended for hold-V^ ing burning charcoal to heat anything placed upon it. But the modernchafing-dish has been greatly improved by American ingenuity. Itgenerally consists of four parts: the framework, in which the lamp is set,the lamp, the hot-water pan witht side handles, which rest on the framework,and the blazer or dish in which the food is cooked. The best quality ofalcohol should be used in the lamp; to avoid smoke or smut and to preventany danger of a flaring flame igniting an unprotected tablecloth, the chafing-dish should be placed on a tray. A spoon and a fork having large handlesare required, one for stirring the food and. the other for serving firom the dish. SPECIAL LUNCHEONS. The chafing-dish has fulfilled well its mission, not only meet-ing the requirements of the wealthy but also people of moderatemeans. For preparing informal Sunday night teas, midnightsuppers and
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