The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-06-14
A TASTE OF SWEETNESS.

Candied fruits and flowers are among
the dsintiest of the tasty little accessor-
les used to add to the appearance of as
well as increase the pleasure of eating
many sweet dishes.
They appeal TO the housewife who de-
lights in setting forth little feasts that
charm and surprise the friend and guest
by their delicate and perfect touches that
indicate the taste and refinement of the
hostess.
IN many instances the expense must be
considered first and the housewife finds
these non-essentials more costly than her
purse can buy is she must depend on the
store articles. She can. however, be
quite independent of the purchased arti-
Gle and indulge in these delightful con-
factions to her hearts content If she
learns the art of making them success
fully.
But a few years ago we regarded this
branch of the culinary and peculiar to
the French confectioner, but skill and
long practice of our deft-handed work
men on the Pacific coast, now gives US
variety of candied fruit which COM
pare most favorably in quality with the
imported fruits.
The process is not at all difficult and
while it varies somewhat according to
individual ideas the chief design is the
same-to extract the juice of the fruit
and replace it with a sugar syrup which
coats the fruit, penetTates every part
and hardening, preserves it from fer
mentation while it retains its natural
shape and color.
Fruits of all kinds are preserved in
this way; those most common are cher
ries, pears, peaches, apricots, plums,
pineapple, figs, citrons, oranges. lemons
and melons. Rose leaves, violets and
mint leaves ar ealso preserved in this
way and the bright green rhubarb makes
a very good substitute for the much
priced angelica.
When the work is done at home use
but one quality of fruit. The state or
degree of ripeness is a great Importance.
It must be picked in dry weather, be per-
fecuy sound and at the stage when it
is best for canning. Not a day over
ripe, but better just commencing TO ripen
or little before.
Pears, ounces. peaches. apricots and
pineapples are pared. The latter cut in
slices. The large stone fruits cut in
halves, the pits carefully removed SO
that the fruit will not be bruised or
shape destroyed. Pineapples are pared
and sliced, citron pared and cut into
quarters. Candied fruit will spoil by fer
mentation If not sufficiently cooked and
by moisture if kept in too warm place.
When the fruit is carefully prepared it
is put in a wire basket and immersed
in boiling water, this penetrates through
the pulp, dilutes and extracts the juices
and after the fruit is taken from the
water and drained the solid part of the
pulp is left intact. There must be con-
siderable more than enough water to
cover the fruit in order TO tell readily
when they are done enough TO come to
the surface, for the length of time they
are cooked is very important. This part
of the process, called ''blanching," must
be done to a nicely. If overlooked, they
become soft-or the pulp is left too dry
and woody. If not done enough the
juices are not sufficiently extracte dand
the syrup win not be completely alb
take place destroying the fruit. One
test is TO boil the fruit until it floats
to the surface then remove it by lifting
out the basket. or removing it with
skinner. Then throw into cold water,
drain perfectly dry. At this stage note
the condition of the fruit-if there are
different degrees of softness it is best
10 sort out the hard and soft as they will
take up the sugar differently and there
fore require different grades of syrup
the soft fruit nedinS a much heavier
syrup than the hard. This rule must
be observed in regard to the different
kinds of fruit as well as the different
varieties.
Fruits that remain hard, such as pears,
citrons and pineapples preserve best in
syrup of from eighteen to twenty-five de-
grees while the softer kinds like plums,
apricots. figs. etc. take best I'm syrups
from thirty to forty degrees guaged by
the aerometer. The soft BALI degree
answers for most crystalizing except for
the very hard fruits. The fruit is put
into the boiling syrup allowed to boil
up once then left standing in glazed
earthenware pans for about d week The
sugar Will penetrate 10 the intermost
part of the plup gradually withdraws and
replaces the fruit juices. remaining after
the scalping process. Watch the fruit
carefully for as the juices exude and
mingle with the transparent liquid. a
filmy or clouded appearance is produced.
This is the beginning OF fermentation.
Allow this to reach q certain stage. then
place over the fire and heat 10 212 de-
srees Fair. This Will bring the impuri-
ties to the surface; skim carefully. In
this way the fermentation is corrected
and the fruit thoroughly saturated with
the sugar. Repeat this process as often
as necessary for about six weeks. The
last time the syrup must be at the first
degree-when dipping two pieces of wood
in the boiling syrup. then touching and
Immediately and slowly pulling apart a
thread is formed which soon breaks
Then drain the fruit from the syrup.
wash in clear water and either glaze
or crystalline it. as YOU prefer II you
wish 10 glaze it make a thick sugar
syrup. have the fruit well dried and zip
into the syrup and lay each piece separ-
ately on oiled paper on a hair sieve and
place IN the open air where IL VIII dry
quickly. For crystauizing 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 GOVERN z
the surface OF the fruit VIII crystaIlize
and II kept in a cool dry closet the fruit