MISCELLANEOtrS. 191 



fruit is covered to crystallize and assume the usual granu- 

 lated appearance. The work is di.w finished. If proper- 

 ly done, the fruit thus preserved -will bear transportation 

 to any climate, and will teep, firm and unchanged, for 

 years. It is packed in light wooden or card-board boxes, 

 and may be shipped in cases containing several hundred 

 pounds each. " 



Mr. Mason proceeds to say that the syrup in which the 

 fruit is immersed gradually deteriorates by losing sugar 

 and absorbing juices. It is then utilized in making pastas 

 or confections, which are simply the soft, uncooked and ir- 

 regular shaped pieces of fruits of all kinds mingltid togeth- 

 er into a jam in the spent syrup, which is boiled down to 

 the proper consistencj'. This may either be sealed iu 

 glasses or dried in pastes, cut into cubes and dusted with 

 powdered sugar. 



Candled, or Cystallized Fruit or Nuts.— (Mrs Camp- 

 bell.) Bo.l one cap of granulated sugar and one cup boil- 

 ing water for half an hour. Dip the point of a skimmer 

 into the syrup and then into cold water. If the thread 

 formed breaks off brittle the syrup is ready. The syrup 

 must never be stirred but must boil slowly. When done 

 set the saucepan iu boiling water or pour the syrup into a 

 bowl plj,ced in hot water to keep the syrup from candying. 

 Take the prepared fruit or nuts on the point of a large 

 needle or fine skimmer, dip them into the syrap and then 

 lay them on a dish, which has been lightly buttered or 

 oiled, or string them on a thread, and after dipping in the 

 syrup suspend them by the thread. When oranges are used 

 divide them into eighths and wipe off all moisture. 



Candled Fruit, STo. 2.— Peel small pears or' peaches 

 but leave in cores and pits, and boil till tender in a syrup 

 madeof one pjntof sugar and one teaoupful of water, Iiet 

 the fruit stand in the syrup three days, drain, sprinkle 

 with pulverized siagar and dry in a cool oven. 



