Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner skin. Stand them in a warm place to dry. Put one pound of granulated sugar in a porcelain-lined kettle, add to it a half-cup of water, and stand over the fire to boil. Do not stir after the sugar is dissolved. After the mixture has been boiling about ten minutes, hold the forefinger and thumb in ice-water for a minute, then quickly dip up a little of the boiling syrup with them; press the thumb and finger tightly together, then draw them apart; if the syrup forms a thread, it is at the second degree. Boil gently about three or four minutes longer until it reaches the sixth degree. This may be known by taking a small portion on the end of a spoon, then dipping it into cold water, and breaking it off quickly; if it is brittle, without being at all sticky, it is just right. The syrup must never be stirred, or it will cause granulation. Now take it quickly from the fire, add a tablespoonful of lemon juice, stand in a basin of boiling water, to keep the syrup from candying. Take the fruit on the point of a large skewer or with sugar tongs, dip into the syrup, lay on a piece of buttered paper, and stand in a warm dry place to dry.

English walnuts and almonds are glaced in the same manner.

How To Clean Currants

Add one cup of flour to every quart of currants and rub them well between the hands. This will free them from stones and stems. Then turn them into a colander and skake until the stems have passed. Now put them in a pan of cold water, wash thoroughly, drain and wash again. Spread on boards or flat dishes, and stand in a warm place to dry. When dry they are ready to use.