Cut grapefruit or orange peel into strips:
Cover it with cold water. Bring it slowly to the boiling point. Remove it from the fire. Drain it well. Repeat this process, boiling the peel in five waters in all. Drain it well each time.
Make a syrup allowing:
1 c water, 1-3/4 c sugar, and a little vanilla to the peel of 1 grapefruit or 2 large oranges. Add the peel and boil it until all the syrup is absorbed. Cool the peel. Roll it in sugar. Spread it to dry. The sugared peel, when thoroughly dry, may be dipped in chocolate coating.
Chocolate Coating
Both bitter chocolate and milk chocolate may be melted by a very slow process (over warm, not hot, water) and used for dipping, after the chocolate has been melted and is almost cold, with excellent results. If you find milk chocolate too sweet, use milk and bitter chocolate in equal parts.
As a general use chocolate coating, place in a shallow pan over warm water:
4 ounces Chocolate
2 Tbls Butter
1” square Paraffin
Stir these ingredients until they are melted and blended. Add 5 drops Vanilla.
Remove them from the fire and when they are nearly cool, put the food to be dipped in the coating on a fork; dip it quickly; place it on a piece of waxed paper to dry or on a piece of white oilcloth stretched on a board. (The latter is the better of the two.)