Candied Apples

2 cups sugar 1 cup water Apples.

Boil to heavy syrup. Pare apples, cut in slices one-fourth inch thick, cored whole or cut in round slices. Drop in syrup. Cook until transparent. Place on platter in open. Dry twenty-four hours. Roll in granulated sugar. Let stand another twenty-four hours. Roll in granulated sugar again. May be colored blue, red or green if desired.

Alma Hansen, Atlantic, Iowa. Iowa State College.

Candied Orange Peel

2 1/2 cups sugar.

1 cup water.

Peel from 6 oranges.

Cut orange peel into long strips. Put in saucepan, cover with cold water. Boil gently until peel is tender but not broken. Drain and spread on broad platter to cool while making syrup. Boil one and one-half cups sugar and water fast for ten minutes. Put in cooled peel and cook fast until syrup is very thick and reduced to half the original quantity. Take from fire and carefully stir in one cup granulated sugar. When nearly cold pick peelings apart and spread upon a sieve to dry. Pack in paper boxes strewing granulated sugar between layers.

Helen P. Higgs, Peoria, III. Northwestern University.

Candied Grapefruit Peel

1 grapefruit 1 1/4 pounds sugar to 1 quart peel.

Cut grapefruit rinds in pieces and soak in slightly salt water a day and a half. Drain water off and put cold water on, and boil rapidly about ten minutes. Change the water and boil again. Continue changing the water and boiling four or five times. Then drain off all water carefully, leaving rinds as dry as possible. Add sugar and stir, cooking very slowly over a slow, steady heat. Stir well - do not allow to scorch. When it begins to crystallize, stir rapidly. Then empty upon oiled paper, sprinkling well with sugar.

Clara Jakes, La Fayette, Ind. De Pauw University.