Appendix. 341 



free from treacle) ; then boil the sugar to the pearling degree,* 

 then add the fruity part, sliced very thin, and the shred peel ; 

 boil for twenty minutes more, stirring the whole time. 



No. 50. 



Candied lemon and orange peel (from an Italian cookery- 

 book). 



Split some Malta lemons or Seville oranges into four 

 quarters, and remove the pulp as before (which, in this case, 

 will not be wanted, and can be utilized in other ways). As 

 you effect this, throw the peel into cold water. In the mean- 

 time boil some other water and cook the quarters of peel in 

 it till they are tender. Then lift them out of the boiling 

 water, and put them again into clean cold water for two days, 

 renewing the cold water two or three times a day. Then 

 take them out of the water and drain them. In the mean- 

 time boil some sugar to the pearling degree,f and when tepid, 

 immerse the drained peels in it, and leave them there for 

 eight days, taking care, however, to remove them everyday, 

 and reboil the sugar to the pearling degree, and, when tepid 

 repeat the former operation. On the eighth day, reboil the 

 sugar as before, and simmer the peels in the hot sugar until, 

 taking a little of the sugar and cooling it, you find it 

 crumbles in your fingers into a flour-like powder. Then 

 quickly remove the peels, and drain and cool them on 

 sieves or other similar surfaces. Finally dry them in a 

 slow oven (or in India in the sun, on dishes protected from 

 the flies, with wire covers, or other similar appliances). 



I think citron peel, after pickling in brine, to remove the 

 bitter taste, can be candied in this way also. 



Anybody with leisure, and not in a hurry to make a for- 

 tune, might do a good service by experimenting on all the 

 peels of the different varieties of Indian citrus. Natives, 



* By this is meant the pearl-like bubbles which form on the surface of 

 the boiling sugar, at a certain stage, 

 t Vide preceding note. 



