Jasper County Democrat, Volume 18, Number 92, Rensselaer, Jasper County, 16 February 1916 — BEST OF CANDIED FRUITS [ARTICLE]

BEST OF CANDIED FRUITS

Many Delicious Varieties That May Be Put 'Jp at This Time of the Year. Seasonable fruits for preserving just now are sickel pears, sections of oranges, bits of pineapple and grapes. A sirup is made from two cupfuls of sugar, one cupful of water, and oneeighth teaspoonful of cream of tartar. This is boiled until it will make a soft ball when tried in Cold water. Thon the fruit is dropped in sufficient to cover the surface of the sirup. In about ton minutes this should be skimmed out and more fruit put in until all is cooked. Tender, juicy fruits may not take quite ten minutes, while hard pieces like pineapple will probably take longer. Care must be taken not to puncture the outside covering of any sweet, juicy fruit,- as the sirup will not candy if the juice becomes mixed with it. When all the fruit is cooked it should be drained and allowed to lie in granulated sugar till dry. Amber jelly is another delicacy out of the ordinary that can be made at this time of year. The ingredients are one grapefruit,- one orange, one lemon and granulated sugar. The fruit is peeled, being earefSi not to remove the white pulp with the skin. This ' must be saved for the pectin (jellymaking substance) it contains. After peeling, the fruit is cut into i lengths, removing the white center of i the grapefruit, which is very bitter, j The pulp with the skin of the orange cut fine is measured, and to each cup- | ful of pulp a cupful of water is added. This is put over the stove and boiled for five minutes. Then hot water is added equal to one-quarter the amount of water originally added. When this comes to a boil the kettle is removed from the stove and the contents measured. To five cupfuls of the pulp four cupfuls of sugar is the right proportion. This is boiled for 45 minutes, then poured into jars and sealed.