CANDIED ORANGE PEEL
Cut the peel of bright yellow oranges into long strips, about Yin. wide. Cover them with cold water, and bring slowly to boiling oint. Drain off the water, add fresh water, and repeat this process three times. Measure the orange peel, add an equal amount of sugar, and just enough boiling water to cover, and simmer until the find is tender and clear. Cool; drain from the syrup, and roll the strips in granulated sugar. Spread them out to dry for several hours, and roll again in granulated sugar if at all sticky. CANDIED LEMON PEEL Proceed as for candied orange peel, substituting lemon peel, and allowing it to stand overnight in cold water before cooking.
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New Zealand Listener, Volume 17, Issue 429, 12 September 1947, Page 23
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119CANDIED ORANGE PEEL New Zealand Listener, Volume 17, Issue 429, 12 September 1947, Page 23
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