2 cps sugar
1 cp fruit
1 cp water
1 - Use canned, preserved, or freshly cooked fruit.
2 - Drain thoroughly.
3 - Combine sugar and water.
4 - Boil to soft ball stage (234-238 degrees F.).
5 - Add fruit and simmer until clear.
6 - Allow to stand in sirup overnight.
7 - Drain thoroughly.
8 - Roll in granulated sugar.
9 - Place on cake rack.
10 - Dry in very slow oven (250 degrees F.) until surface is firm.
11 - Peaches, apples, prunes, figsquinces, citron, plumbs, cherries, and apricots may be used.
12 - Dried fruits as well as fresh fruits may be prepared and candied.