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.
In Conclusion—Let Nothing Be Wasted
That small piece of ham left from breakfast, finely minced, will doubtless make one tablespoonful, when finely minced, for your omelet.
The half-cup of creamed onions left from dinner, if rubbed through a sieve, added to thin white sauce and served with “hard boiled” eggs, will furnish a delicious dish for luncheon or supper.
The small bits of jelly added to a berry pie will materially improve the richness of its juice, or it may be added to the mince meat, but should never be thrown away. The tablespoonful of apple and other sauces left-over may be used in a similar way.
The leaves and roots of celery, as well as the outer stocks, may all be used either for making cream of celery soup or for flavoring the soup stock.