Page:The candy cook book (IA cu31924090146717).pdf/175

twenty-four hours. Drain syrup, cook to 228° F., add pears, let them boil once, remove from syrup, let fruit dry, and it is ready for use.

Select firm, red cranberries, wash, dry, and prick two or three times with needle. Boil sugar and water until it spins a thread, put in cranberries, and cook gently until syrup will jelly when tested from tip of spoon. Remove berries, one at a time, to wax paper, and let stand in the air until well dried. Roll in granulated sugar, and use like candied cherries.

Wash and wipe three thick skinned grapefruit, and remove the peel in six sections lengthwise of fruit. Soak overnight in one quart of cold water to which is added one tablespoon salt. Drain, put in saucepan, cover with cold water, and bring to boiling point; repeat this process three times, cooking in the last water until peel is soft and tender. Drain, and cut with scissors into thin narrow strips. Weigh the peel. Put an equal weight of sugar into a saucepan, add half a cup