Peel of a few oranges, cut into 60-70 pieces
1 cup Confectioner's sugar
1 cup water
Coarse sugar

Peel a few oranges thinly, cut the peel into small, dime-sized rounds and, for 60-70 such pieces, allow 1 cup confectioners's sugar.

Boil the sugar with 1 cup water and when it begins to thicken, add the orange peel, stirring vigorously until all the sugar is absorbed.

Whilst still warm, roll the candied pieces of peel in coarse sugar, separate them, and dry for 2-3 days.

The recipe in this entry was taken from "Cosmopolitan Cookery, 440 Recipes from 35 Countries" by Lilla Deeley. It was published in Boston by Ralph T.Hale & Company in 1945. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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