884 FEUIT CULTUEE IN FOEEIGN COUNTEIES. 



factare according to the following methods, and which are s^id to be 

 substantially the same as that employed in the large establishments in 

 the south of France : 



CRYSTALLIZED PEUITS. 



Begin the operation by dipping the fruit into hot, melted sugar for a 

 moment ; let it drain and dry. Then wash it lightly in lukewarm water, 

 after which put it in earthenware pans or dishes and place it in a warm 

 (not hot) oven for a couple of hours. Cook some sugar over a slow fire 

 in a copper dish at 105° of heat; put the fruit in the boiling sugar 

 for a few seconds ; skim ; remove the dish from the fire and place it on 

 a table in an inclined position and collect the sugar on the side with a 

 spatula. When the sugar begins to whiten roll the fruit in it, one or 

 two at a time ; remove it with a fork and place it on galvanized or 

 tinned wire sieves or grates, over earthenware dishes or candy molds. 

 When the fruit is small, as soon as the sugar begins to granulate mix 

 the whole, fruit and sugar, rapidly together and remove quickly with a 

 coarse skimmer, placing the fruit on a wire sieve as above described. 

 If the fruit is soft cook it a little more, and stir the sugar longer with 

 the spatula than if it be hard, dry, or of the rinds. 



Keep the glazing (sugar) for future use, and, if necessary, renew it by 

 adding more sugar. Should the sugar become pasty, cook and stir it 

 longer, or, better still, replace it with fresh glazing. 



CANDIED FEUITS. 



First dip the fruit in hot melted sugar for a moment, let it drain and 

 dry, after which wash it lightly in lukewarm water ; then place it on a 

 sieve to dry in a warm (not hot) oven. When it is dry cook some sugar 

 over a slow fire to 95° or 100° of heat. Place the fruit side by side 

 between two galvanizcd-wire sieves or grates in a candy mold ; ponr 

 the sugar carefully over the fruit and then place the molds in an oven 

 heated to 105°. When the fruit is sufficiently caudied, which is usually 

 accomplished in five or six hours, remove and let the fruit drain and 

 dry. 



Fruit that is hard or dry may bo c.indied by the cold method, the 

 candy being finer and less liable to granulate. Cook the glazing to 

 between 95° and 100° of heat. Place the fruit in the glazing in the 

 evening and remove it the following morning, when it is allowed to drip 

 and dry. 



CAKAMELED FRtllT. 



Begin by preparing each kind of fruit, according to its nature, to be 

 dipped into the caramel, a substance obtained as follows : Oook about 

 2 pounds of clarified sngar, which is preferable to melted sugar, to 

 which add a spoonful of glucose to prevent its granulating, and cook 

 it until it becomes bard and brittle Ayheu placed in cold water. Place 



