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The Candy Cook Book

of water, bring syrup to boiling point, add the peel, and cook until it is clear. Remove each piece separately, drain, and place on a plate to cool, then roll each piece in powdered sugar, and spread out to dry. When well dried, store in glass jars.

Candied Orange Peel

Remove the peel in lengthwise sections from four oranges, cover with cold water, bring to the boiling point, and cook slowly until soft and tender. Drain, remove the fibrous inside portion, and with the scissors cut peel in thin narrow strips. In a saucepan put one cup of sugar and half a cup of water, and boil until syrup will spin a thread when allowed to drip from the tip of a spoon. Put strips of orange peel into the syrup, and cook until clear. Remove to plate, let stand until cool, and roll in granulated sugar.

Orange Balls

Remove peel from several oranges, cover peel with cold water, and leave for three days, changing the water daily. Put in hot water, and boil until soft, drain, wipe dry with cheesecloth, chop fine, and measure. Take an equal amount of sugar, and for each one third cup of sugar add two tablespoons each of water and butter, and

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