Evening Republican, Volume 17, Number 212, Rensselaer, Jasper County, 5 September 1913 — CANDIED GRAPE FRUIT PEEL [ARTICLE]

CANDIED GRAPE FRUIT PEEL

Skins, Usually Thrown Away, May Be Utilized for Consumption In the Winter. » > You can make use of the grape fruit skins in the following manner if the fruit is fresh and perfect. Remove it in fotrr sections or quarters and cut it into strips about an * inch wide. Weigh the peel; then weigh an equal quantity of sugar. Cover the peel with fresh cold water and let stand over in this same water until it is very tender, easily pierced with a broom straw. Best to use a wide, rather shallow, pan or preserve kettle, so as not to crowd tbe peel, and allow it to cook uniformly and without breaking. When tender take from the fire and let stand until morning. Drain off the liquid, add more water if not sufficient to cover well. The weight of water should be half that of sugar. Cook the sugar and water to a syrup but not too thick; add the peel and simmer slowly until it is nearly absorbed and peel comparatively clear. Let it get nearly cold, then pick out the peel, roll in granulated sugar and place on waxed paper to dry. Keep in wide-mouthed glass jars. If peel gets too hard you can freshen it by cooking whatever quantity you desics for use in a little syrup until it softens, and again roll in sugar, or use at once. The syrup can also be used to sweeten and flavor.