ORANGE PEEL

Cut the fruit into quarters lengthwise, take out the pulp and put the peels in strong salt and water for two days, then take them out and soak for an hour in cold water, afterward put them into a preserving kettle with fresh cold water, and boil till the peels are tender, when they should be put on a sieve to drain. Make a thin syrup of a quart of the water in which they were boiled and a pound of sugar, and simmer the peels in it for half an hour, when they will look clear ; pour the peels and syrup in a bowl together to stand till the next day, when you must make as much syrup as will cover them, of the proportion of one pint of water to a pound of sugar, boiling it till it will fall from the spoon in threads ; put the peels into the syrup, stir half an hour and take them out, drain on a sieve, and as the candy dries, transfer them to a dish to finish in a warm place. When dry, store them for use. This recipe is useful for any lemon, orange or citron peel, and perfectly wholesome.

FISH. 471