CANDIED

or Glace, Fruit, fruit saturated with sugar. That used is generally ripe and may be pitted, but is in some cases unripe. If ‘‘stone’’ fruits are to be treated unripe, they are taken while their sced-shells are still tender. The first boiling is in light-degree sugar-sirup, followed by setting to cool in large crocks. The proce is repeated a number of times, the sirup being of heavier degree on each oceasion. Finally comes boiling in the glazing-sirup, which includes 20% of corn sirup, and then drying. The corn-sirup of the last immersion prevents crystallization and gives the desired tender, satiny exterior. Crystallized Fruit is prepared in the same way, except that there is no corn-sirup in the last immersion, and the sugar consequently crystallizes on exposure to the air. The housewife can make a very showy confection by cutting the red heart of the watermelon into slices and next into faney shapes, immersing them for a day or so in heavy sugar-sirup, and then allowing to dry. The pink and red color showing through the crystal coating makes an extremely pleasing appearance.