50. TO CANDY ANY SORT OF FRUIT.

When finished in the syrup, put a layer into a new sieve, and dip it

suddenly into hot water to take off the syrup that hangs about it:

put it into a napkin before the fire to drain, and then do more in

the sieve. Have ready sifted double refined sugar, which shake over

the fruit till covered quite white. Set it on the shallow end of the

sieve in a warm oven, and turn it two or three times. It must not be

cold till dry. Watch it carefully.