Fruit and Gelatine Candies
165
Soak orange peel in cold water to cover overnight, then boil one hour, changing the water every fifteen minutes. Drain, and grind the peel to a pulp, then add sugar, half a cup of orange juice, and one fourth cup water, and boil, stirring occasionally to prevent burning, until thick and syrupy. Add gelatine soaked in remaining one fourth cup orange juice, mix well, add orange extract, and drop from tip of teaspoon on to a buttered marble slab or oiled paper. Before wafers have time to stiffen, place a nut meat in center. A small amount of mixture can be combined with finely chopped pecan nut meats and candied cherries, and used as a filling between two wafers. Wafers can be dipped in melted coating chocolate if desired.
