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Rind of 3 grapefruit Water Approx. 3 c. sugar Cut rind lengthwise from grapefruit and cut in strips 1/4 inch wide. Cover with cold water and let stand overnight. Drain. Cover again with cold water and bring to boiling. Drain again. Repeat this process three times to remove bitterness from finished product. Cover rind with water again and add sugar approx. equal to amount of rind and cook until grapefruit becomes clfear. If syrup gets too thick before rind becomes clear, add hot water — enough to make it the same thickness as at the beginning. When clear, remove, drain and dip in granulated sugar for three successive days, then pack in airtight containers.
Orange peel Follow the directions for grapefruit, except that it is not necessary to soak the orange rind overnight, as it is not so bitter. Rhubarb Jam 6 c. finely chopped rhubarb 1/4 c. water 4 c. sugar 2 small boxes strawberry jello Cook down rhubarb and water; stir in sugar and add gelatin. Bring to a boil. Place in jars. Sugar-Coated Peanuts 1 c. sugar 1/3 c. water 2 c. raw peanuts, skins on Stir peanuts in sugar water on medium heat until no syrup is left. Pour on ungreased cookie sheet and bake at 300 approx. 30 minutes. Stir every 5 minutes. California Salad Seasoning 3/4 c. grated parmesan cheese 1/4 c. parsley flakes 11. garlic powder 1/21. freshly ground pepper 11. chives 11. bell pepper flakes 11. basil 1/21. salt Combine all ingredients and store in an airtight container. Sprinkle on salad.
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