1 envelope (3/4 oz.) powdered gelatine

1/2 cup (1 gill) hot water

2 cups (1 lb.) sugar

1/2 cup (1 gill) fruit juice, boiling

1 orange

1 lemon

1 cup (1/4 lb.) chopped nut meats

Few drops red color

Dissolve gelatine in hot water. Boil sugar and fruit juice ten minutes, add dissolved gelatine and cook ten minutes, add grated rinds and strained juice of orange and lemon, stir well, and add nut meats and color. Pour into a wet pan and allow to stand overnight in refrigerator. Cut in squares or cubes, roll in powdered sugar, and keep in air-tight boxes. If liked, a few chopped preserved cherries may be added to mixture.

Making Candy with aid or Thermometer. Pane 275.

Assorted Candies.

For Pickling Time.

Apple and Orange Marmalade. Page 288.