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The Candy Cook Book

granulated sugar, and place on a plate sprinkled with sugar. Sift sugar lightly over petals, and place in warm room near stove until dry. If petals are not thoroughly coated, the process may be repeated.

Crystallized Pears

Take seckel or Bartlett pears which have not begun to ripen, and pare them, leaving the stems on. Prick in several places, cover with cold water, and add a crystal of burnt alum for each two pears. Bring to boiling point, and cook gently until they are tender, being careful that they do not go to pieces. Put pears in cold water, changing it several times until pears look clear.

Make syrup by boiling two cups sugar and one cup water five minutes, then cool.

Drain pears, cover with cold syrup, and leave for twenty-four hours. Drain syrup from pears, add one cup sugar, bring to boiling point, cool, and pour over pears. Again let stand for twenty-four hours, drain syrup, add one cup sugar, bring to boiling point, and pour over the pears while hot.

Again let stand for twenty-four hours, drain off syrup, and cook until it spins a long thread. Add pears, let them boil for one minute, and return both fruit and syrup to the crock for another

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