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ORANGE CHIPS

(Candies And Sweets) - (The International Jewish Cook Book)







Can be made after the fruit has been used. Halve, scoop out, then scrape
inside; lay the peel in salt water overnight. Make syrup of two cups of
sugar and one cup of water. When boiled thick, cut orange-peel in small
strips and drop them into boiling liquid, letting them remain about ten
minutes. Remove strips carefully, spreading them on waxed paper to dry.
Grape-fruit rind may be used as well as that of oranges.
CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
of water. Pit some cherries, or prepare any desired fruit, and string
them on a thread, then dip them in the syrup; suspend them by the
thread. When pineapples are used, slice them crosswise and dry them on a
sieve or in the open air; oranges should be separated into sections and
dried like pineapple.











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