, 1923-01-24
CANDIED GRAPEFRUIT
PEEL MAKES CENTER
Also Serves as Substitute for
Citron in Baking,
Two Methods Of Cooking Are Outlined.
One With Water Alone. the Other
with Lime Water-PIace in
Alright Jars.

(Preps.red by the United States Department,
of Agriculture.)
Candied grapefruit peel makes an
excellent center for chocolates and also
serves us d substitute for citron In bak-
ing. according to the United States De
partment Of Agriculture. Many firms
now use candied citrus products in
stead of citron In making mincemeat.
Wash the fruit and remove the peel.
leaving as little of the white material
alta he'd to the fruit as possible. The
peel can be more readily detached II
the fruit is dipped in boiling waite for
a few minutes. If peel from fruit from
which the juice has been pressed Is to
be used. the segment walls can be
cleaned away with a knife. Not all of
the peel from this class Of material
car be saved, but usually enough Is
recovered to make 1t pay. Cut the peel
into strips 2 inches long by Il inch
vide. into disks " inch wide. or into
squares of the same size.
There are two methods of cooking
the peel. In one method water alone
is used; In the other a preliminary
treatment with lime water Is given.
Under certain conditions the finished
product has a slightly tough layer ut
the surface. the remnant of the outer
surface of the original peel. This
toughness can be overcome by using
lime water. although as a rule results
almost as good are obtained by using
water alone. Only the clear lime wa
ter should be used for this purpose.
never milk of lime. Lime wafer con-
tains only u few tenths of ] per cent
of lime In solution and will not injure
the peel. Place the prepared peel In
a kettle and cover 1t either with a
mixture consisting of two parts Of va
ter and one part of clear lime wnter or
with water alone. Cover and boil for
half an hour. Pour of the liquid;
again cover with wnter and boil for
half an hour. DO not use lime water
after the first cooking. Repeat the
boiling with fresh water eacn time,
until a piece of the peel when removed
and cooled has about the bitter taste
that Is desired In the finished product.
The final product will be a little less
bitter than the peel at this stage rs
some OF the bitterness disappears on
further cooking. Usually three treat
ments are sufficient when a rather bit
ter flavor Is desired. Five or six treut-
ments produce II mild-favored peel:
more han that number give a prod
uct without much grapefruit flavor.
When the desired flavor Is reached.
pour of the water and drain the peel;
the excess of wnter can be removed
by gentle pressure.
To candy the peel prepare n strip,
using equal parts Of graduated sugnr
and water. and v the peel with II.
Boil very slowly for an hour or so. and
allow the peel to remain In the s'rup
overnight, or longer II convenient.
Finally. boil again until the strip be-
comes thick. stopping the cooking at
the usual end point for jelly making;
TINT Is. when the substance foxes or
sheets from the spoon or the tempera-
ture on n candy thermometer Is about
210 degrees II. The peel is satlsfac-
tory even u cooking Is stopped before
II reaches this point: overlooking
tends to make the peel hard. While
hot. drain the sirup from the peel as
completely ms possible. shaking repeat
eddy to remove the last drops. Now
roll the peel In powdered sugar. sep
arating any pieces thnt stick together.
Cool and allow to remain In the air
for severni days to dry out.
Pince the dry peel In alright jars