Directions: |
Directions:Boil together until the sirup spins a thread when dropped from the spoon (234º)
Candied Pears, Peaches, Plum, and Cherries -- Pare, core, slice fruits to be candied. Have them drained clear of all juice and add them to the boiling sirup, being careful not to have them crowded. Simmer until the fruits are clear. Skim from the sirup, drain, spread on a screen and allow them to dry until they are no longer sticky. Pack between sheets of waxed paper and place in a tin box or a glass jar.
Candied Quinces, Pineapples, and Figs -- Prepare fruits by washing, paring, or slicing as desired, then simmer in clear water until tender. Drain and use the water in which the fruits were cooked to make the sirup. Proceed as in the preceding recipe.
CandiedOrange, Lemon, or Grapefruit Peel -- Cut the peel into halves or quarters. Let them stand over night in salted water ( one tablespoon salt to one quart water). Drain and wash thoroughly. Simmer in clear water, changing the water several times until it has no bitter taste. When the peel is tender, drain, cut into strips or add whole to the sirup and simmer until it is transparent. Drain, roll in granulated sugar, and allow the peel to dry well before packing. |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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