No. 99—DRIED APPLES.
- Apples
Preparation: The process of drying apples is the same as that of drying pears. See [No. 98], Dried Pears. Air the apples for a few days.
No. 100—SUGARED LEMON AND ORANGE RIND.
- 1 lb. of lemon or orange rind
- 2 lbs. of sugar
Preparation: Peel the oranges or lemons very thin and cut the rind, pack into jars and cover thickly with sugar. Close the jars well.
No. 101—GREEN COLOR FOR COLORING ICES OR OTHER FOOD.
- White of an egg
- 20 coffee beans, (raw)
Preparation: Rinse the coffee beans, and set aside in the beaten white of an egg for 12 hours in a covered dish; the nicely colored white of egg will then be found convenient to color ices or other sweetmeats.
No. 102—GLAZED CHESTNUTS.