2 c. sugar
1 c. fruit
1 c. water

Combine the sugar and water and boil to soft ball stage (234-238 degrees F.). Add the well drained fruit and simmer until fruit is clear. Leave the fruit in the syrup overnight, in the morning drain thoroughly. Roll them in granulated sugar; place on cake rack in a very slow oven (250 degrees F.). If you live in a very hot dry climate, they can be dried in the sun, covered with a thin cloth. This is a basic recipe for most fruits.

You can use any fresh, cooked, canned, and some dried fruits for making candied fruits. Pears, peaches, plums, cherries, quinches, figs, pineapple, watermelon, (use the white part of the watermelon rind), green papaya, unripe mangoes, squash, pumpkin, kumquats, ginger root, cranberries, and other tropical fruits such as the druian. Some fruits are better pared, others are used unpeeled. Figs, kumquarts, etc. are left whole. Some fruits are pretty if they are tinted. Use food coloring in the syrup before simmering the fruit. Flavorings of mint, lemon, etc. can be used with watermelon rind and some others such as green papaya.

Watermelon Rind: Pare the watermelon pieces and remove the pink portion. Grind the white part through coarse knife of food chopper, or cut in very small cubes. Cover melon cubes with water and cook until clear. Then make syrup as for basic recipe; add drained melon pieces and cook until thick and transparent. Drain; roll in sugar; dry and roll again in sugar to store.

Pineapple: Peel pineapple; cut in thick slices about 1/2 inch. Cook in water until tender. use just enough water to cover the slices. Core thehard round section, using the large end of the melon ball knife. Make basic syrup and follow instructions as for other fruit. Keep the first cooking water for use in making a fruit punch. Use the left-over thick syrup for ice cream soda, pancake syrup, or for glazing meats. (let's not throw anything away girls!)

Candied Peel - Orange, Lemon, or Grapefruit: Remove peel in sections. Cut into 1/4 inch pieces. Cover with cold water and heat to boiling. Boil 10 minutes, do this a total of three times, draining the water and adding fresh cooking water each time. Make syrup for basic recipe. Cook slowly until tender. Let stand in syrup overnight. Drain well. Roll in sugar and dry as for basic recipe. Candied peel can be tinted in colors.

Keep all candied fruit in air-tight containers packed in extra sugar between layers. Use them for fruit cakes, cookies, bars, ice cream, sweet breads, and to decorate a meat platter. They can also be eaten as they are in place of candy. They will probably keep quite well for at least three months. Good luck! Start ahead of time for your Christmas baking.

Gingerroot: Wash, scrape, and cut into thin slices fresh tender gingerroot. Cover with water and cook in a steel or enamel kettle until tender. use this water to measure and make the syrup given in the basic recipe. Add the ginger pieces and bring to a boil. Let stand in the syrup all nigfht. Add 2 tablespoons lemon juice and again bring to a boil. Let stand overnight in the syrup. Repeat this process a total of four times. Watch carefully that it doesn't burn; add a little of the first cooking water or fresh water if the syrup becomes too thick. On the fourth day, the syrup should be thick and the gingerroot transparent. Drain; dry and roll in sugar. Store in closed glass jars. The left-over syrup can be used as a glaze for meats, or a little for seasoning in cooking or a refreshing drink.