Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-16

governed by the condition of the fruit.
Dry them slowly on a wooden screen in a
cool oven to complete the process, then
pack in tin boxes lined with paraffine paper.
Candied Cherries.
These may be candied by the following
process: Remove the pits with a quill.
Make syrup with two pounds of granu-
lated sugar and cup of water and boil
until it will make a thread that will not
break Then add the cherries 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 a slow oven.
Candied Lemon.
Instead of throwing away your lemon
peel throw them into a jar containing a
weak brine and let them stand until you
have a dozen or SO; then cover with plenty
of cold water and scald, changing the water
several times to draw out the SALT then
boil until thoroughly DONE throw into
cold water, drain and throw a boiling syrup,
using a little more than a pound of syrup
to a pint of water. Cook slowly until the
peelings are transparent, then let them
steep in the syrup until the peels have
absorbed the most of it, then spread on q
sieve or rack, sprinkle little sugar over
them and dry in a cool oven.
Candied Orange Peel.
This is the method used by an old. ex-
perienced housewife: Put the skins to soak
In salt water for several days, then fresh
water and boil tender. Make a syrup of
same as for the lemon peel, throw in the
peel and let boil up, and then proceed same
as for peaches letting them remain in last
syrup, which must be thick as the first
until transparent; then dry in slow oven
and again dip, one at time, In the hot
syrup; lay on sieves and dry.
Candied Violets.
Take one and one-half pounds of fresh
perfect vioets. Make a syrup of two and
half pounds of sugar and a small cup
of water Parboil the violets. drain them,
throw into the syrup, a few at a time, and
boil ten minutes. drain on fine wire sleeves;
then put into another syrup made of one
pound of granulated sugar and half cup
of water: stir them about until the sugar
granula tes then take out and dry in slow
oven. Rose leaves may be candied in same
way.
Candied Mint Leaves.
The mint leaves must be tender and fresh
ly gathered, stripped from the stalks and
washed thoroughly in cold water, then dried
on a soft towel and laid on fiat dishes the
leaves may 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 1t stand for a night; next
day drain off the syrup and boil again I'M
til it will make a firm ball rolled between
the fingers, when dropped in cold water,
set aside until nearly cold, then pour
over the leaves the same way as before. If
properly done, in twentyfour 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 warm, dry place until
the crystals are dried. With experience
one can successfully crystalline the leaves
of any aromatic plant or flower leaves.
Candied Cherries.
If you wish to glaze them for immediate
use keep the cherries whole and with stems
on. Wash and wipe dry. Make a sugar
syrup with a pound of granulated or cut