Grape-fruit peel. 1 3/4 lbs. (3 1/2 cups) sugar. 1 1/2 cups (3/4 lb.) salt. 3/4 pint (1 1/2 cups) water.

Wash and dry a few grape-fruit peels, then cut them with scissors or a sharp knife into strips. Measure two quarts of the rinds, mix with the salt and allow to stand for twenty-four hours. Drain and rinse in cold water, then cover with fresh water, simmer for four hours, and drain once more.

Put the sugar and water into a large saucepan and boil to a thick syrup or to 230° F.; now add the peels and simmer until the syrup is almost absorbed. Be careful not to burn.

Set aside to cool slightly, then remove the rinds with a silver fork on to a platter of granulated sugar and roll them about in it.

Drop them on to waxed paper to dry.