Candied Orange Peel
Save the left-over peel from four large thinned-skin oranges cut in quarters or halves. Cover with cold salted water, let stand over night. In the morning drain and rinse thoroughly. Put peel in a sauce-pan and cover with cold water, bring to boiling point, let boil five minutes, pour off water and cover with fresh boiling water; repeat three times. Then add boiling water and let cook until tender. Drain and remove the white portion, using a teaspoon. Cut peel in narrow shreds, using the shears. Prepare a syrup of two cups sugar and one-half cup water, skim syrup if necessary, and let cook until it spins a thread when dropped from the tip of a wooden spoon. Simmer shreds of orange peel in syrup until they have absorbed nearly all the syrup; then boil rapidly, stirring until each shread is well coated with sugar. Drain and coat with fine granulated sugar. Let dry in a warm oven. Then store in tin left over crystalized ginger or marshmallow boxes.