Candied Citron, — Pare the citron, remove seeds, let lay over- night in a weak syrup. Next morning drain through a colander; and for each pound citron, take a pound white sugar✪ Candied Citron ; boil the sugar until quite a thij^k syrup is formed, then drop the citron in and cook down thick ; when done, pour out on plates and leave near the stove until dry, then sprinkle with granulated sugar and keep in glass jars. Lemon and orange peel can be prepared in the same way, but with- out laying in sjrrup overnight. Or, simply boil the citron in water until it is clear and soft enough to be easily pierced with a fork ; take out, put in a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers. Candied Currants. — To candy currants it is only necessary to dip them into syrup prepared as for Candied Cherries. They are made very nice by sifting powdered sugar over when taken from the syrup. Uandiea Crapes and Berries prepared same way. Candied Lemon Peel. — Soak the peels in salt and water over- night; in the morning freshen in three waters and boil till tender; make a syrup of a qua^ water to a pound sugar and simmer the peels in it half an nour ; pour into a bowl together and let stand until next day, then make a syrup to cover them of a pound sugar to a pint water for each pound pulp, boiling till it threads ; put the peel mto DRIED FRUITS. 313 "the Byrup, boil half an hour, take out and drain on a sieve, and as the candy dries, transfer to a dish to dry in a warm place. Candied Orange Peel prepared same way. When the orange peel is sliced very thick it is called Orange Citron Candied Peaches. — Peel and slice ripe peaches, make a thin syrup and boil fruit until it looks clear ; lay on a sieve to drain, then roll in dry brown sugar✪ Candied Peaches and expose to the sun ; change to dry dishes, dip in sugar again and leave until entirely dried and crys- tallized Candiea Tomatoes. — Scald and skin pear-shaped (or any small- sized) tomatoes, and to eight pounds add three pounds brown sugar ; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprink- ling on a little syrup while drying ; pack in jars or boxes, in layers with powdered sugar between. TIiub put up they will keep for any length of time, and are nearly equal to figs. Candied Peaches may be prepared in same way. Dried Apples^ — Take only good, sound fruit, pare, quarter and core and slice lengthwise ; spread in the sun or fruit evaporator to dry, or run them on strings and hang near kitchen fire. A piece of coarse muslin or net stretched over a frame and hung from tne ceil- ing, may also be used for drying. When found that winter apples are not keeping well it is an excellent plan to begin drying at once to prevent waste, and despite the prejudice against ariea apples, the fruit so put up at home may be mdde with a little painstaking into sauce and pies that will be eaten with a relish in the spring when fruit is scarce and high.

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Candied Citron, — Pare the citron, remove seeds, let lay over- night in a weak syrup. Next morning drain through a colander; and for each pound citron, take a pound white sugar ; boil the sugar until quite a thij^k syrup is formed, then drop the citron in and cook down thick ; when done, pour out on plates and leave near the stove until dry, then sprinkle with granulated sugar and keep in glass jars. Lemon and orange peel can be prepared in the same way, but with- out laying in sjrrup overnight. Or, simply boil the citron in water until it is clear and soft enough to be easily pierced with a fork ; take out, put in a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers. Candied Currants. — To candy currants it is only necessary to dip them into syrup prepared as for Candied Cherries. They are made very nice by sifting powdered sugar over when taken from the syrup. Uandiea Crapes and Berries prepared same way. Candied Lemon Peel. — Soak the peels in salt and water over- night; in the morning freshen in three waters and boil till tender; make a syrup of a qua^ water to a pound sugar and simmer the peels in it half an nour ; pour into a bowl together and let stand until next day, then make a syrup to cover them of a pound sugar to a pint water for each pound pulp, boiling till it threads ; put the peel mto DRIED FRUITS. 313 "the Byrup, boil half an hour, take out and drain on a sieve, and as the candy dries, transfer to a dish to dry in a warm place. Candied Orange Peel prepared same way. When the orange peel is sliced very thick it is called Orange Citron Candied Peaches. — Peel and slice ripe peaches, make a thin syrup and boil fruit until it looks clear ; lay on a sieve to drain, then roll in dry brown sugar and expose to the sun ; change to dry dishes, dip in sugar again and leave until entirely dried and crys- tallized Candiea Tomatoes. — Scald and skin pear-shaped (or any small- sized) tomatoes, and to eight pounds add three pounds brown sugar ; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprink- ling on a little syrup while drying ; pack in jars or boxes, in layers with powdered sugar between. TIiub put up they will keep for any length of time, and are nearly equal to figs. Candied Peaches may be prepared in same way. Dried Apples^ — Take only good, sound fruit, pare, quarter and core and slice lengthwise ; spread in the sun or fruit evaporator to dry, or run them on strings and hang near kitchen fire. A piece of coarse muslin or net stretched over a frame and hung from tne ceil- ing, may also be used for drying. When found that winter apples are not keeping well it is an excellent plan to begin drying at once to prevent waste, and despite the prejudice against ariea apples, the fruit so put up at home may be mdde with a little painstaking into sauce and pies that will be eaten with a relish in the spring when fruit is scarce and high.

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