Peel of 6 oranges 2 1/2 cups granulated sugar Water 1 teaspoonful salt

Bowl Saucepan Spoon Fork Sharp knife

Put about 1 quart of cold water into a bowl and add to it 1 teaspoonful of salt.

Keep the bowl of water in a cold place and put into it orange peelings as you get them. It is all right to use what is left from the table.

Scrape off all of the pulp and most of the inner white skin with a sharp knife.

Leave the peel in the salt water for a few days, adding more peel. When you have the peel from about 6 oranges, pour off the salt water and wash the peel with fresh water so that any salt taste may be washed away. Cut the peel into short narrow strips, about 2 or 3 inches long and as wide as your little finger.

Put the peel into a saucepan and pour over it 1 quart of cold water.

Set the saucepan on a hot part of the stove and cook the peel until it is soft. This may take an hour or more.

Try it with a fork to see if it is done, and when it is, take the pan from the stove. Add to the water and peel about 1 pint more cold water, or enough to have a quart of water altogether, with what is left in the saucepan, and put 2 cups of granulated sugar in with it.

Set the pan on the stove again and let the water and sugar cook until the water has nearly boiled away, leaving the peel covered with a thick syrup.

This will take some time.

Take the pan off the stove.

Put some granulated sugar on a plate and drop the orange peel, piece by piece, into the sugar and roll it with a fork so that it will be well coated.

When the peel is cold it is ready to eat.