CANDIED ORANGE PEEL

Cut the rind into quarters, then into long strips, put it in a pan, cover with cold water, bring to a boil and drain. This should remove the bitter taste. To the peel of six oranges allow a cup and a half of granulated sugar and a cupful of water; put these in a granite saucepan and bring quickly to a bard boil.
Add the orange peel and boil down quickly, taking care the sugar does not scorch. When the liquid is almost cooked away remove the sauce from the stove, stir in a cupful of dry sugar, keep stirring until the peel is almost cold, pick it apart with a fork and the fingers, and lay on a plate to dry.