CANDIED ORANGE PEEL

When peeling the oranges cut the rind into quarters, then into long strips. Put into a saucepan, cover with cold water, and set them over the fire. As soon as they fairly boil drain off the water and lay the strips upon a platter to cool.
To the pulp of six oranges allow one and a half cupfuls of granulated sugar and a cupful of water. Put these together in a porcelain lined saucepan and bring quickly to the boil. Strain the liquid and pulp through cheese doth and return the sirup to the fire. Drop in the orange peeling when the boil begins again and cook steadily, watching to keep it from burning.
When the sirup has boiled down to one half of the original quantity, take the saucepan from the fire and stir in a cupful of granulated sugar. Do not put it again over the fire, but stir until it is almost cold. The peel should be thoroughly coated by then. Pick it out with your fingers, a piece at a time, and lay upon waxed paper to cool and get firm.