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Show CONFECTIONS FOR JOYOUS OCCASION Unusual Comfits Are Made From Grapefruit Peel. (Prepared by the United States Department of Agriculture.) Try these two unusual confections the next time you need something to mark a festive occasion. Dolh can be made nt home from materials readily read-ily obtainable. The bureau of home economics gives the directions for making them. lie sure to get the kind of chocolate especially intended for dipping, and take care that It does not become hot when melting It in the double boiler, as that will cause the candy to be streaked when cold. Jellied Grapefruit Peel Dipped in Chocolate. Prepare the grapefruit peel several hours before you dip It, so that It will dry off somewhat. 10 ounces grape- i'A cups water fruit peel tor sirup, or 2 cups (14 ounces) c-noush to cover sugar Chocolate for Yj tsp. salt dipping Thick, soft, unblemished peel from smooth grapefruit should be selected. Strip the peel from the fruit In quarter quar-ter sections. Including all the white purt possible, nnd cut Into strips one-half one-half inch wide. Do not trim off either the outer rind or white pith ; use the entire peel. Parboil the peel three times. Add 2 quarts of cold water each time, bring to the bod, coo!; for half an hour, and discard the water after each cooking. The strips sho.ild then be tender and must be handled gently to prevent breaking. Place the water, salt and sugar In a saucepan about 8 Inches In dlnmcter and stir until the snz:ir Is dissolved; then add ... - ' . v :r.: ' . - Making Candied Grapefruit Peel Before Be-fore Dipping In Chocolate. I the strip of peel arranging them carefully, care-fully, skin side up, so that they lie parallel to each other to prevent their being broken when turned. Cook rap-Idly rap-Idly for about 40 minutes, then re-j re-j duce the heat and continue to bolt I gently for about 30 to 40 minutes longer, long-er, or until all the sirup Is ah.-whed. (Jrcnt care must le fnl en nt this point that the sirup Ajes not scorch, und the strips of peel must be lifted or turned frequently with a fork so that all are equally penetrated by the sirup. Place the strips sWn side down on waxed paper and wfien cool cut In pieces from lj to 2 Inches long. Put the dipping chocolat into the upper part of a double boiler over boiling water, remove from the fire, and allow the chocolate to melt slowly. slow-ly. When soft drop In the fruit. Use a fork to lift the grapefruit from the chocolate scraping off the drippings drip-pings and put the candy on waxed paper to dry overnight. Chocolate Coated Apple Confection. This is dipped In the same way as the grapefruit peel, after It has been standing for an hour or two to dry off. In packing either of these confections con-fections in boxes, put paratlin paper between each layer. To make the apple idling for this second confection you will need: 3 firm tart apples Rind of 1 lemon 1 cup sugar Chocolate for 1 cup water dipping Wash, pare and cut the apples luto thrce-qnnrter-Inch cubes. Prepare a sirup of the sugar, water, salt and lemon rind, and cook for about 5 minutes. Put the apples Into the sirup, cover and cook slowly until they become clear, and the sirup thick. Drain from the sirup, spread out In a single layer, and let stand for an hour or two to dry off. |