THE A.C.E. RECIPE

Evening Star, Issue 22194, 23 November 1935, Page 31

THE A.C.E. RECIPE

CANDIED PEEL (Contributed by the Association for Country Education.) While oranges arc still plentiful it behoves us to make the best use possible of them. We can use the pulp for flavourings, and the juice for beverages, but the skin still remains. However, even the skin has a use in the kitchen of the practical and economical housewife; she makes the orange skins into candied peel. The method is this:—• Save the rind of four thickskinned oranges or grapefruit by placing them in salt water to soak. Drain and cover with fresh boiling water. Boil until so tender you can pierce the skins with a straw. Remove and cut into half-inch strips. Place one cupful of sugar and half a cupful of boiling water in a saucepan, and bring to the boil. When the sugar is melted add the strips, and cook until all the syrup is absorbed by the peel. Spread some sugar on ashet, and distribute the strips upon this, rolling them individually in the sugar. Cool and serve as a sweet. ORANGE LOAF. Orange is an unusual flavouring for bread, but a delicious one. The fresh orange skins may again be used. Oranges, 3. Sugar, 1 cup. Milk, 1 cup. ■’ 8.P., 2 teaspooufuls. Lemons, half. Egg, one. Flour, 3 cups. Method: Peel the skins from the fruit, and boil the skins until tender. Mince. Add the sugar, egg, milk, flour, and baking powder. Bake in three 111) loaves for 45 minutes at 400 deg Ed. Leave ono day before cutting.