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The New Zealand Railways Magazine, Volume 10, Issue 9 (December 2, 1935)

Glace Oranges

Glace Oranges.

2 seedless oranges, 1 lb. loaf sugar, pinch cream of tartar, 1 breakfast cup of water.

Peel oranges and divide into sections, being careful not to break the skin, as the fruit must be dry. Put sugar and water in a saucepan and dissolve slowly. Add the cream of tartar—bring to boil. Boil ten minutes 300° F. Remove from fire, dip each piece of orange into the syrup, testing the orange on a fork. Dip in a bowl of white sugar. Place on a wire tray to dry.