1 lb. orange peel. 2 lbs. (4 cups) sugar. 3 pints (6 cups) water. 1/2 teaspoonful powdered ginger.
Soak the peels in salted water, changing each night for five nights. Slice into strips and boil in the sugar, water and powdered ginger until the syrup is thick. Remove from the fire, beat well, and spread the candied peel on buttered sheets of paper. Allow the sugared syrup to form a hard crust on each piece.
These should be curled up and crisp when thoroughly dry.
Pack in boxes between waxed paper.
Pears. Water. Sugar.
Peel, core and halve the pears. Have ready and boiling a thick syrup made with one cupful of water to each two cupfuls of sugar. Drop the pears in this and let them cook until tender, but not broken. Remove from the fire and let them stand as they are for two days. Then remove and drain the pears, and sprinkle sugar over each piece separately.
Dry them slowly in the sun or in a very moderate oven with the door partly open.
Pack in jars and cover.