Take nice thick orange peel, soak over night in salt water. In the morning take out peel, boil in fresh water until tender, then add sugar, pound for pound, boil until the peel is clear and thick. Seal in glass jars, and when wanted cut in long strips, roll in sugar and serve.
ORANGE OR GRAPE FRUIT STRAWS Mrs. Harry Pagin, Valparaiso, Ind.
Take peeling of two large oranges, or grape fruit, or both, and cut with scissors in narrow lengthwise strips. Cover with cold water, put on stove and boil twenty minutes. Pour off water. Cover with water and boil twenty minutes more. Pour off water. Cover with water and boil twenty minutes more. Pour off water and add one cup sugar and one-half cup of hot water. Let simmer until almost dry, taking care not to burn. Take from stove and roll, a few at a time, in granulated sugar.
HONEY CANDY
Four tablespoonfuls honey, one pint white sugar, water enough to dissolve sugar; boil until brittle when tried in water. When cool pull.
BUTTER SCOTCH Mrs. R. A. Dandliker
Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water; four tablespoonfuls molasses; one-half cup butter. Boil about fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens in water, do not stir. Pour into buttered pans.
THREE MINUTE BUTTER-SCOTCH
Use three-fourths cup sugar, one tablespoonful water, butter size of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on buttered plates.
WALNUT MOLASSES BALLS