Peel of 6 oranges or 2 grape-fruit
3 cups sugar
1¹⁄₂ cups water in which peel was cooked
Carefully scrub the fruit till very clean, remove the peel in quarters
and soak it in water for a few hours. If it is to be used as candy,
scrape away a little of the white part, and cut it into very narrow
strips. If to be used for cooking purposes, it need not be scraped or
cut small. Put it into a cooker-pail and cover it with boiling water.
Let it boil and set it in a cooker for ten hours or more. Reheat it to
boiling point and cook it again for ten hours or more. This will be
enough for grape-fruit, but orange-peel may require one more such period
of cooking. When soft and nearly transparent, drain the peel, saving one
and one-half cups of the water. Add to it three cups of sugar, and, when
this is dissolved, the peel. Boil it, slowly toward the last, until most
of the water has boiled away. Remove the strips and lay them in a bed of
granulated sugar, covering them also with sugar. Let them stand until
cold, then shake off the loose sugar, which can be used for cooking
purposes, and put the candied peel into covered boxes or cans.