193 FEUITS AND HOW TO USE THEM. 



Candied Fruit Pastes.— Over a slow Are boil the juice 

 of peTohes, pears, and quinces, or apples and quinces, un- 

 til it becomes a thick jelly. Then dry in a slow oven in 

 shallow dishes, sprinltliug in a. little crushed sugar, until 

 it becomes a thick paste. Pack in tumblers and covet 

 with paper dipped in white of egg. It will keep for years. 



Frosted Fruit. — Dip fine bunches of ripe currants, one 

 at a time, into the beaten white of an egg, fully moistening 

 the surface of each globe. Then roll the hunches in 

 powdered sugar so that every part will be covered, and lay 

 Ihem carefully on white paper spread overall inverted 

 sieve. Dry in a very cool oven. Cherries may be similarly 

 prepared if the stems are left attached. Plums and grapes 

 may be dipped in the egg and placed upon the paper before 

 sifting sugar over them. They make a pleasing garnish for 

 cakes and desserts. 



Candied Iiemon.— (Condensed from Catharine Owen.) 

 As lemons are used drop the yellow rind into a weak brine 

 in a glass jar. When a dozen are thus pickled they are 

 freshened by putting them into cold water and letting 

 them scald, changing the water once or twice to extract 

 the salt. Boil them in the last water till they are thorough- 

 ly tender, and drain. Then make syrup enough to cover 

 them out of slightly more than a pound of sugar and a pint 

 of water, using always the same proportion of pint for 

 pound. Cut the peelings into dice about half an inch 

 square, and drop them into the boiling syrup, which is 

 allowed to cook slowly till the peelings look translucent. 

 Then keep them slowly steeping till the syrup has almost 

 dried out of the peel, spread on plates, sprinkle with more 

 sufrnr, and set in a cool oven to complete the drying. 



Candied Orange Peel.— (Mrs. Todd.) Soak the skin.s 

 in salt and water three or four days, then throw them into 

 cold water and boil till tender; meanwhile clarify weight 

 for weight of sugar. Scrape out all the pulp and strings, 

 case one witbio £i.nother and put them in a stone jar. 



