The Topeka state journal., 1903-06-17

fer. If you wish to glaze it make a
thick sugar syrup, have the fruit well
dried and dip into the syrup and lay
each piece separately on oiled paper
or hair sieve and place in the open
air where it will dry quickly. For cTys-
tallizing and packing in boxeS-dip into
the same grade of syrup but place where
it viii cool and harden slowly. In this
way the syrup covering the surface of
the fruit will crystalline and if kept in
a cool dry closet the fruit will keep in
any climate.
CANDIED PEACHES.
Make a cut in the side Of the fruit
and remove the stone without bruisng
or crushing the fruit; then carefully
remove the skin and drop in a pan of cold
water. When all are done proceed ac-
cording to directions given. The density
of the syrup TO be governed by the con-
ditiOn of the fruit Dry them slowly on
a wooden screen in q cool oven to COM
plete the process then pack in tin boxes
lined with paraffln paper.
CANDIED CHERRIES.
These may be candied by the follow
ing process. Remove the pits with a
quill Make a syrup with two pounds
of granulated sugar and a cup of water
and boil until it will make a thread
that will not break. Then add the cher
ries and let boil just once; remove to
fine wire sieve, shake them about until
dry enough to turn out on oiled paper;
when nearly dry they can be finished in
q slow oven
CANDIED LEMON
Instead of throwing away your lemon
peel throw them into a jar containing
q weak brine and let them stand until
you have a dozen or so; then cover with
plenty of cold water and scald, chang
ing the water several times to draw out
the salt. then boil until thoroughly
done throw into cold water, drain and
throw in a boiling syrup using a little
more than pound of sugar to a pint
Of water. Cook slowly until the peel
1ngS are transparent, then let them
steep in the syrup until the peels have
absorbed the most of it, then spreaa
on sieve or rack, sprinkle q little
sugar over them and dry in cool
oNan
CANDIED ORANGE PEEL
This is the method used by old ex-
perienced housewife. Put the skins to
soak in salt water for several DAYS.
then fresh water and boil tender. Make
syrup of same as for the lemon peel.
throw in the peel and let boil up ard
then proceed same as for peaches. let
ting them remain in last syrup, which
must be thick as the first until trans
parent; then dry in slow oven and again
dip one at time. in the hot syrup.
lay on sieves and dry
CANDIED NIOLETS
Take one and one-half pounds OF
fresh perfect violets. Make a syrup OF
two and one-half pounds of sugar ana
small cup of water. Parboil the
fAOlStSs 0Idil them, throw INTO the
syrup, a few at a time and boil ten
minutes. drain on fine wire sieves: then
put into another syrup made of one
pound of granulated sugar and half cup
of wafer. stir them about until the
sugar gTarulates. then take out ana
dry in slow oven. Rose leaves may be
candied in same way
CANDIED MINT LEAVES.
The mint leaves must be tender. and
freshly gathered, stripped from the
stalks and washed thoroughly in cold
water then dried on a soft towel and
laid on fat dishes. the leaves NAV be
close together. but must not overlap
Make syrup of twice as much sugar
as water bring to a boil. skim. let boil
a minute and allow to stand until nearly
cool, then pour over the leaves with a
spoon. Let it stand for a night: next
day drain off the syrup and boil again
until it will make a firm ball rolled be-
tween the fingers, when dropped in cold
water, set aside until nearly cold. then
pour over the leaves the sames way as
before. If properly done, in twenty-four
hours each leaf should be thickly coated
with tiny crystals. If not, heat the
syrup the third time. Then pour off the
syrup. let the leaves stand in a warm,
dry place until the crystals are dried
With experience one can successfully
crystallize the leaves of any aromatic
plant of flower leaves.