To crystallize fruits as done in India, to every pound of preserving sugar allow 3& pint of water.
110 Szechuen Road Telephone 10350, 10261
Room 25, 2nd floor Dissolve sugar in water over a gentle heat, then boil quickly for four minutes. Test in a little cold water, and if it rolls easily into a soft ball, throw in the fruit, freed from pith and rind, Let it simmer for a minute, Lift out the fruit and lay it on a board.
Sprinkle the fruit with castor sugar. Place in the oven to dry and when it is ready, make another pan of syrup and put in the fruit
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