From: arielle@taronga.com (Stephanie da Silva)

Date: Fri, 9 Jul 1993 07:13:24 GMT

Bring 1/2 cup cold water, 1 cup sugar and the grated rinds of one orange
and one lemon to a boil.  When boiling, add 2 tablespoons gelatin dissolved
in a little warm water and continue simmering for 15 minutes.  Remove from
head and stir in 2 tablespoons red currant jelly, 3 tablespoons strained
orange juice, 3 tablespoons strained lemon juice and 3 tablespoons strained
lime juice and a little green food colouring.  Pour into a shallow, square 
wet tin, and chill in the refrigertor until set.  When cold and firm, cut 
into squares using a knife dipped in hot water.  Toss pieces in sifted icing
sugar and enjoy.

From: arielle@taronga.com (Stephanie da Silva)

Date: Fri, 9 Jul 1993 07:13:24 GMT

2 cups (1/2 liter) granulated sugar
1 1/4 cups (300 ml) water
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavoured powdered gelatin
2 tablespoons (30 ml) confectioners' sugar
1 tablespoon (15 ml) cornstarch

Dissolve the granulated sugar in half of the water over medium heat.  Add
the strips of lemon and orange peel and the juices.  Bring the mixture to
a boil and simmer for 15 minutes.  Soften the gelatin by soaking it for 5
to 10 minutes in the rest of the water.  Add the gelatin to the sugar syrup
stirring well, and boil for 10 minutes, until the syrup reaches the thread
stage.

Strain the mixture into shallow dampened pan or onto platters, and let it 
set for 24 hours.  Cut the candy into 1-inch (2 1/2 cm) squares.  Sift the
confectioners' sugar and cornstarch together into a shallow dish.  Roll
the pieces of candy in the mixture.  Store the squares in boxes with more
confectioners' sugar and cornstarch between each layer.

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