Candy Fruits, (how to)

From a
1909
cook book
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To Candy Fruits;
Use for this purpose
a fine White Loaf Sugar
in any quantity desired.
Dip each Lump into clear Soft Water
and drop the Moistened Lumps
into a porcelain or other saucepan.
Boil to the Caramel State,
removing the scum as fast as it appears.
Remove the saucepan from the fire
and place it in a vessel of Hot Water.
As soon as the Syrup ceases to boil,
dip the Fruit to be Candied,
one by one,
into the Hot Syrup,
and place it to dry and harden
in a cool place.

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Almost any kind of Ripe Fruit
may be Candied in this manner,
as Ripe Grapes,
Plumbs,
Cherries,
sections of
Orange,
Lemon,
or Pineapple, etc.
ooooooooooooooooooooo

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or

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Make a Syrup of
3 1/2 lbs. of Granulated Sugar
and
1 pt. of Soft Water
or Distilled Water
by boiling 3 to 5 minutes.
Remove from the fire,
immerse the Fruit,
and let stand 2 or 3 hours.
Strain off the Syrup,
which may be used for other Candies,
and let the Fruit stand in front of a baking oven
with the door open
until the Moisture is dried out,
when the Sugar will crystallize.
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