Keep the peel of the fruit as you use it, in a weak brine until enough
has collected to preserve. Wash it thoroughly in several waters. Let
it boil in plenty of water until tender, changing the water several
times. If the peels are fresh, they need be boiled in one water only.
When they can be pierced with a straw, drain off the hot water. Let
them cool and scrape out the white pulp with a spoon. Make enough syrup
to cover the yellow peels, using the proportion of a pound of sugar
to a pint of water. When the syrup is boiling, drop in the peels and
let them cook slowly until they are clear. Then boil rapidly until the
syrup is reduced to dryness, using care that it does not burn. Spread
the peels on a flat dish and place them in a warm place to dry for 12
hours or more. When perfectly dry pack them into preserve jars. They
are cut into shreds and used in cakes, puddings, and wherever raisins
and citron are used. The boiled peel may be cut into shreds before
being cooked in the syrup.