This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CANDIED ORANGE RINDS
1 1/2 pounds

3 orange rind (enough to make 2 c. orange-rind strips after cooking.)
4 c. water
1 T. salt
2 c. sugar
1/2 c. water
1/2 c. sugar

1. Place orange rinds in saucepan and cover with the 4 c. water. Add salt.
2. Place saucer on top to weight rinds under water. Set aside 10 to 12 hours.
3. Drain rinds and wash thoroughly. Using same pan, cover rinds with cold water. Heat to boiling point; drain. Repeat this process three times.
4. Cut rinds into petal-shaped strips. Place again in same saucepan. Add 2 c. sugar and 1/2 c. water.
5. Cook rinds slowly for 30 minutes. Drain. Roll in sugar. Dry on cake rack.