Page:The dainty sweet book, from the International cooking library (1903).djvu/32

WORLD FAMOUS CHEFS CANDIED LEMON OR ORANGE PEEL

Take a sufficient quantity of lemon or orange peels. Put on the fire with enough water to cover. Boil until soft to the touch, and throw into cold water; leave to soak for twenty-four hours, changing the water often. Drain, put into a stone jar, cover with a fifteen degree syrup, boiling. Let stand twelve hours, drain off the syrup boil it up to eighteen degrees, then pour it again over the peels, leaving them to steep for twelve hours. Repeat this operation six or seven times, gradually increasing the strength of the syrup until it reaches thirtytwo degrees. The last time prepare a fresh thirty-two degree syrup. Drain the fruits from the syrup they are in and add them to the fresh boiling syrup boil up once. Remove from fire, lay them in stone jars or pots, covered with the syrup and seal when cold.

FIG JAM

Take large firm figs, remove hard stems, cut in quarters. For each pound of figs take half a pound of sugar, dissolved in a little water. Boil this up once or twice, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads; then pour into hot jelly glasses.

VANILLA BRANDY

Cut up vanilla beans very fine, pound in a mortar with a pestle, put in bottles and cover with strong brandy. This is much better than ordinary vanilla.

ORANGE OR LEMON BRANDY FOR FLAVORING Take, the very thin yellow outside of oranges or lemons, the white is not good. Brush with a little granulated sugar. Put in a bottle and cover with strong brandy. In this same way can be prepared and kept for use the kernels of cherries, also plum, apricot and peach stones, pounding them slightly before putting them in the brandy.

GLACED FRUITS

Be very particular in selecting the fruit. Cherries should be large and not quite ripe, firm and without blemishes, stones removed. Apricots medium sized and firm, remove stones without making too 26