Evening Republican, Volume 15, Number 8, Rensselaer, Jasper County, 10 January 1911 — Fruit Glace. [ARTICLE]

Fruit Glace.

Make a syrup by boiling together for half an hour one cup of granulated sugar and one cup of boiling water. Never stir the syrup and let the boiling be merely a simmering. It may be tested by dipping a spoon or fork Into the syrup and then into cold water. When the mixture is brittle the syrup is done. When done set the saucepan in another pan of hot water. The fruit, whatever is in season, grapes, pared and quartered peaches or pears, plums, oranges, grape fruit, lemons, etc., should be stuck on the end of a skewer or a long needle. Dip It iqto the syrup and lay it on a buttered dish. Nuts may be candled in the same way.