318 FLORIDA FRUITS HOW TO USE THEM. 



weak brine and let it stay for twelve hours, then rinse it 

 in cold water ; put it into a kettle, cover it with cold water 

 and let it come to a boil ; repeat this several times until 

 the bitter taste is destroyed. Just as soon as the water 

 begins to boil change it for other water. Allow one pound 

 of sugar to a pound of fruit, and one pint of water to 

 every pound of sugar. Boil the fruit until it is clear, and 

 after it is taken up, if the syrup is not thick enough, con- 

 tinue to boil. 



Orange-Flower .Candy as made in $icily. Soak one pound 

 of orange-flower leaves in water twenty-four hours ; pour 

 off this water, and, adding fresh water, boil to a good con- 

 sistency ; sprinkle well with cold water ; spread on cloth, 

 and sift over the mass two pounds of powdered sugar. 

 Spread out on dishes and place in the shade for a week 

 that the sugar may be thoroughly absorbed. Dry the 

 candy in the sun or fruit drier and serve on sheets of 

 white paper. 



Orange Blossoms Utilized. Place sheets or any suitable 

 article under the trees at night to catch the falling blos- 

 soms ; in the morning before the dew is off gather up all 

 that have fallen and put in a three-cornered bag flannel 

 that has been washed is best. As soon as possible pour 

 over these boiling syrup, made of the best sugar, but rather 

 thin ; hang up the bag to drain and leave it out all day ; 

 take out the scalded flowers and save them. Repeat the 

 process of fresh flowers for three mornings, using the same 

 syrup; then bottle for use as a delightful beverage, with 

 water added. The flowers that have been scalded can be 

 used by placing them in thin muslin bags between layers 

 of butter; the butter can be used in cakes, sauces, or any 

 way that flavored butter may be wanted. 



