Wax Paper and Grease-proof Paper. — Both these are useful in sweet making — the former for wrap- ping up sweets, as it does not stick to them, the latter for fining trays on which sweets are dried, and also for fining boxes. GENERAL DIRECTIONS FOR BOILING SUGAR The boiling of sugar is one of the niceties of cookery, and it requires some practice to gain the requisite skill. A proper knowledge of sugar boiling is necessary, not only for the making of bon-bons, but also for the manufacture of many fancy sweets for dessert, such as nougat baskets, spun sugar, crystallising of fruit and flowers, &c. If sugar boiling is carried on to any extent a thermometer should be used, as without this it is almost impossible for the amateur to arrive at any degree of accuracy. A thermometer will pay itself over and over again by avoiding failures and possible loss of good material. There are other means of testing the degree to which sugar is boiled and for which directions are given below, but these require far more skill than the use of the thermometer, and are more suited to the professional than the amateur. Sugar is boiled to different stages or degrees according to the purpose for which it is required. It passes very quickly from one stage to the other. SWEET MAKING 597 and requires very careful watching and the closest attention. Sugar boiling may be done over a gas stove, a gas ring, or an ordinary stove. Gas is generally to be preferred to file heat, as it can be so much more easily regulated. Commence by putting the sugar and water into a saucepan, and allowing them to melt slowly over the fire. This must on no account boil before the sugar is melted or it will be liable to grain. When quite dissolved, bring quickly to the boil, then put the lid on the pan, and boil rapidly for 5 minutes. This allows the steam to wash down the sides of the saucepan and rid them of any sugar crystals which may have formed. Then remove the lid and skim if necessary. Now put in the ther- mometer, which has been heated by placing it in a jug of hot water, and continue the boiling until the desired stage is reached. This will depend on the purpose for which the sugar is to be used. During this time the sides of the saucepan should be washed occasionally with a brush dipped in cold water to prevent crystals forming. If these were allowed to collect they rnignt cause the whole quantity of sugar to grain. For the same reason the syrup must on no account be stirred nor moved about after it has once reached boiling point. By graining is meant that the sugar has re-formed into crystals, and this has always to be guarded against. A little glucose or a small quantity of tartaric acid or other acid is generally added to prevent this. If by chance an accident should happen and the syrup should grain, add more cold water and begin the process of melting over again. When the required degree of boiling is reached and the syrup is not to be used at once, dip the bottom of the saucepan into cold water to arrest the boiling, or this will continue, even after the saucepan is removed from the fire. If the sugar has to be tested with cold water instead of the thermometer, use the water as cold as possible. Table of Degrees for Sugar Boiling The following are the different degrees to which sugar can be boiled : 1. Small thread. 2. Large thread.

AI-modernized reading of the original text

Wax Paper and Grease-proof Paper. — Both these are useful in sweet making — the former for wrapping up sweets, as it does not stick to them, the latter for lining trays on which sweets are dried, and also for lining boxes. GENERAL DIRECTIONS FOR BOILING SUGAR The boiling of sugar is one of the niceties of cookery, and it requires some practice to gain the requisite skill. A proper knowledge of sugar boiling is necessary, not only for the making of bon-bons, but also for the manufacture of many fancy sweets for dessert, such as nougat baskets, spun sugar, crystallising of fruit and flowers, &c. If sugar boiling is carried on to any extent a thermometer should be used, as without this it is almost impossible for the amateur to arrive at any degree of accuracy. A thermometer will pay itself over and over again by avoiding failures and possible loss of good material. There are other means of testing the degree to which sugar is boiled and for which directions are given below, but these require far more skill than the use of the thermometer, and are more suited to the professional than the amateur. Sugar is boiled to different stages or degrees according to the purpose for which it is required. It passes very quickly from one stage to the other. and requires very careful watching and the closest attention. Sugar boiling may be done over a gas stove, a gas ring, or an ordinary stove. Gas is generally to be preferred to file heat, as it can be so much more easily regulated. Commence by putting the sugar and water into a saucepan, and allowing them to melt slowly over the fire. This must on no account boil before the sugar is melted or it will be liable to grain. When quite dissolved, bring quickly to the boil, then put the lid on the pan, and boil rapidly for 5 minutes. This allows the steam to wash down the sides of the saucepan and rid them of any sugar crystals which may have formed. Then remove the lid and skim if necessary. Now put in the thermometer, which has been heated by placing it in a jug of hot water, and continue the boiling until the desired stage is reached. This will depend on the purpose for which the sugar is to be used. During this time the sides of the saucepan should be washed occasionally with a brush dipped in cold water to prevent crystals forming. If these were allowed to collect they might cause the whole quantity of sugar to grain. For the same reason the syrup must on no account be stirred nor moved about after it has once reached boiling point. By graining is meant that the sugar has re-formed into crystals, and this has always to be guarded against. A little glucose or a small quantity of tartaric acid or other acid is generally added to prevent this. If by chance an accident should happen and the syrup should grain, add more cold water and begin the process of melting over again. When the required degree of boiling is reached and the syrup is not to be used at once, dip the bottom of the saucepan into cold water to arrest the boiling, or this will continue, even after the saucepan is removed from the fire. If the sugar has to be tested with cold water instead of the thermometer, use the water as cold as possible. Table of Degrees for Sugar Boiling The following are the different degrees to which sugar can be boiled : 1. Small thread. 2. Large thread.

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