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CANDIED LEMON AND ORANGE PEEL

(Passover Dishes) - (The International Jewish Cook Book)







Lemon and orange peel if saved can be put to excellent use. Take out the
greater portion of the white inside; throw the rinds into boiling water
and simmer gently for twenty minutes. Drain, weigh, and take a pound of
sugar to every pound of peel. Put a layer of sugar and a layer of fruit
into the preserving kettle; stand it over a slow fire until the sugar
melts. When melted, cook slowly until the rinds are transparent. Lift
them out; drain them and when nearly dry roll in granulated sugar.











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