FROSTED FRUITS

FROSTED PEACHES

Select firm ripe peaches, dust off the fur and proceed precisely as for Frosted Cherries.

FROSTED PLUMS

Proceed precisely as for Frosted Cherries. In fact, any fruit may be given this coating. The best qual­ity only should be frosted.
CANDIED ORANGE

Peel a half-dozen oranges, cut the peel into thin strips, and boil. It requires about an hour's boiling to get the bitter taste out of the peeling. Drain off and change the water several times during the boiling. Taste the water and if there is no taste of bitterness, drain off and place the peeling in a kettle with a half-cupful of gran­ulated sugar. Set the kettle on the back part of the stove and stir occasionally while the sugar dissolves. When the sugar is dissolved it will stick to the peel and dry.

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