Candied Fruits

Get large, sound cherries and cut off the stem to avoid tearing the fruit.

Wipe the cherries with a soft cloth.

Weigh the cherries and then weigh out an equal amount of fine sugar.

Sprinkle a little sugar over the cherries and let them stand overnight.

With the rest of the sugar, make a thick syrup and let that stand overnight.

In the morning bring the syrup to a boil; put the cherries in and boil for five minutes.

Let the cherries stand together for 24 hours, then drain off the syrup.

Boil the drained syrup long enough to remove the juice from the cherries until a thick syrup as it was at first, and pour it over the cherries.

The next morning drain the syrup and boil to candy degree.

Dip each cherry in the syrup and put on a sieve in a warm place to dry.

When perfectly dry, pack the cherries in glass or in boxes with waxed paper between layers.

Peel the oranges and separate the sections without breaking the white skin that covers them.

Place the sections on plates and keep where they are warm until dry.

Make a syrup with granulated sugar; boil until it will thread.

Add two tablespoonfuls of vinegar for each pound of sugar used.

Boil until the syrup begins to turn straw-colored.

When the syrup changes color, lift the pan and set it in a pan of boiling water.

Take the orange sections on a greased fork; dip them carefully in the syrup.

Lay the orange on the fork, never stick the fork through the skin.

Drop the dipped sections on waxed paper to dry.

If the syrup begins to harden, it may be heated again.

Do not stir the syrup at any stage of the work.

When dipping the orange, do it gently, or the syrup will be spoiled.

Do not use more than a pound of sugar at one time.

Pare and halve enough large peaches to weigh two pounds.

Make a syrup with one-half a pound of sugar and a cup of water by boiling together for five minutes.

Drop the fruit in the syrup and cook gently until tender.

Drain the fruit and spread it on plates.

Boil the syrup until fairly thick and pour it over the fruit.

Place the plates in a warm oven and turn the fruit over frequently until dry.

Roll each piece in granulated sugar and put it in hot sunshine.

Let the peaches stand in the sun for an hour or two.

When cooled, pack the peaches in layers between waxed paper.

Get the finest pineapple, pare and cut it into the thinnest possible slices.

Weigh the pineapple and allow a pound of sugar to each pound of fruit.

Spread the sliced fruit on platters and sprinkle the sugar over it.

Keep the fruit in a warm place for a week or until dry.

Put the fruit in a hot oven for 10 minutes.

When cold, pack the fruit between waxed paper.

Boil the quinces until tender in as little water as possible (may be steamed) and then put them through a sieve.

Weigh the sifted fruit and allow a pound of sugar to each pound of fruit.

Put the fruit and sugar together and boil until very thick.

Spread the mixture on plates.

Dry the mixture in an oven or in the sun.

Cut the dried mixture into bars.

Roll each bar in sugar.

Dry the bars again.

Pack the bars like the others described, or wrap each bar in waxed paper.

Use tin boxes or small tin pails for packing, or glass cans for keeping quality.