Candied Lemon and Orange Peel

Lemon and orange peel if saved can be put to excellent use.

Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes.

Drain, weigh, and take a pound of sugar to every pound of peel.

Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent.

Lift them out; drain them and when nearly dry roll in granulated sugar.