SUGAR PLUMS
1lb Figs
1lb Dates
1lb Raisins
1lb Apricots
1lb Prunes
¼ lb Slivered Almonds
¼ lb Unsalted Blanched Peanuts
¼ lb Walnut Pieces
¼ lb Filberts
¼ lb Crystallized Ginger
Oranges
3 tbsp Lemon Juice
Icing Sugar
Grind all ingredients together.
Roll into balls, then roll and dust with icing sugar
CANDIED ORANGE PEELS
Cut orange peel into halves or quarters. Let stand overnight in one quart of water and 1 tbsp of salt.
Next day strain and wash away salt and scrape off inner white of peel with a spoon.
Simmer in clean water, changing water frequently until the water has no bitter taste.
When peel is tender, drain and cut peel into strips.
Make syrup of two cups sugar, 1 cup water and 1tsp. of cream of tartar.
Add peel to syrup and simmer until peel is transparent.
Drain, roll in granulated sugar and allow to dry well.
|
