Show 1 JELLIED PEEL MAKES NICE q GIFTS v t r 1 i 7 f g u r fit hW li OJ hm f z i i W t o 1 1 1 M Mv 1 I zi 5 Preparing Jellied Grapefruit Orange and Lemon Peel I II Prepared by tho the United States States Department of ot Agriculture A winter confection which Is easily made and not expensive is Is' Is jellied grapefruit orange or lemon peel t boxes of Jellied peel make a acceptable I r remembrances The peel has bas a a place as s a final touch of festivity to tile the dinner din din- Del tier ner and can b be served appropriately nt at t any meal t. t The following recipe was originated by the United States Department of Agriculture 1 Jellied Grapefruit Ora Orange ge or Lemon Peel S 5 founces ounces of peel peel I 1 1 cupful granulated sugar for tor 7 ounces 3 2 cupful water for or or enough to cover l teaspoonful salt 2 cupful granulated d' d sugar for rolling I strips about 3 3 ounces s Th Thick cl soft unblemished peel from smooth fruit should d be e selected Light Light- co colored red grapefruit skins are best for this purpose since e russet skins impart a n dingy shade Orange skins may be bright or pale In color but should should not be russet o ot spotted Cut Peel Into Strips Cut the peel Into strips on one fourth n to ti one inch wide o or oi Into Inch q ares which are not easily ly handled I Parboil three times using one quart of cold water and aad boiling In a lightly covered pan for one half hour each ach time and discarding r. r the water after each cooking The strips should then be tender and must be handled gently to prevent br breaking Place the water salt and sugar fo for the p In a saucepan about six Inches In diameter at the top and stir until the sugar is dissolved then add the strips of peel arranging careful carefully y yso so that that- they they lie parallel to to each oth other r to pi prevent event their being being- br broken k n when turned Place the pan over the flame C Cook ok the cont contents rapidly for about twenty minutes then reduce the he heat t tand and continue to boil boll very gently for I about twenty minutes s longer or until the Is all nIl absorbed by the peel Great Grent care must be taken at nt this point that the does J es' es not scorch and the strips o of peel must be lifted d or turned frequently so so that all aU allare are equally penetrated by the the Use Usen a n fork II In turning the strips and antI In removing removing re re- re moving th them m from th the pan Store In Cool Place Place tl the e peel on waxed paper and when co cool oJ roll the strips In granulated granulated sugar turning them car carefully tully with a knife Let them dry out ou for a afew afew afew few hours ours or over oyer night then wrap In waxed pap paper r and keep In tightly cov covered ered tin or glass containers llers until used If left In In pap paper r boxes they tend to become become become be be- come hard and crusty In tn winter or or sticky In summer However th they y should uld k keep ep In good condition for two or three weeks If properly stored In a moderately cool place r r The peel should b be j jellied throughout through out tran translucent luce t thick t tender and Juicy not shrunken nor gummy the skin should should b be soft and the outer outer- coating of f sugar In distinct crystals not In a crust When larger quantities are Jellied at one time the process Is sll slightly changed l. l If It t twice this quantity Is la use used 1 choose hoose a saucepan about eight Inches In diameter d double the quan quan- quantity quantity of all the ingredients s and cook ook the strips strips' an hour or longer If necessary In order that all nU th the may be ab ab- ab- ab Size of Saucepan If It four tour times the original quantity is used It will be wise to choose a s saucepan saucepan sauce sauce- uce pan ab about ut ten Inches In diameter atthe at atthe atthe the top Take four times as as' much peel pee and sugar but but- butin In parboiling the peel use only enough water Yater to cover It well vell II In making the use four cupfuls of sugar but only about one one- and one half to two cupfuls ls of water It will wm then be necessary to cook cool the strips In the for an hour or Dr more Thus hus the boiling down process becomes less tedious than If more writer wa water water wa- wa ter were used |