2 cups sugar
1/2 cup Sunkist orange juice
Yellow rind 1 Sunkist orange
Put sugar, Sunkist orange juice and a few pieces of yellow orange rind in saucepan, and boil to 238 degrees, or until syrup spins a long thread.
Pour onto a marble slab or a large white agate tray or platter, and leave until cool. Remove orange rind, and work syrup with a broad spatula, or a wooden butter-hand, until it gets while and creamy; then knead until smooth. Keep covered in a glass jar until wanted, coloring with yellow color paste, if a deeper color is desired.
For the centres, shape fondant in small balls, and leave on paraffin paper several hours or over night. Place more fondant in small saucepan, over hot water, and stir until melted. Drop centres, one at a time, in the melted fondant, removing with candy-dipper, or a two-tined fork, to paraffin paper. Nuts, candied cherries or orange straws may be dipped in the fondant. Fondant balls may be dipped in melted chocolate.
Melt one cup orange fondant over hot water; stir in one cup shredded cocoanut, using, if possible, the long shreds for sale by wholesale confectioners. Drop from two-tined fork, in irregular mounds, on paraffin paper.
Orange Mints. Melt orange fondant over hot water; then drop from tip of spoon, in perfect rounds, on paraffin paper.
Follow directions for making strawberry jelly, using rhubarb in place of strawberries.
Follow directions for candied orange peel, cutting peel in thin strips with scissors after the first cooking. When dry, roll in granulated sugar, and store in glass jars.
Candied orange peel Confectioners' chocolate
Melt confectioners' dipping chocolate in saucepan over hot water. Let water come to the boiling point; then remove from fire, and chocolate will melt. It should not be allowed to reach a higher temperature than 125 degrees. Beat until cool (about 82 degrees); then dip each piece of candied orange peel, separately, in the chocolate; put on paraffin paper, or piece of white oilcloth, and cool quickly.
Sunkist Orange Bonbons.
Spinach, with Sunkist Lemon and Hollandaise Sauce.
Wash one peck Spinach thoroughly, and steam over hot water until tender. Chop fine; season with salt and paprika. Of three hard-cooked eggs, reserve some for garnish, and put remainder through potato-ricer. Add to spinach, and reheat with three tablespoons butter; add two tablespoons Sunkist lemon juice; garnish with roses, cut from hard-cooked white of egg, and serve with Horseradish Hollandaise Sauce. Serve with lamb chops or cutlets.