Cookery for every household

Soak the isinglass or gelatine with about 1 tablespoonful of water, then put it into a small lined saucepan with the other ingredients, peeling the lemon rind very thinly, and using rather less than | a lemon. Stir over a slow fire until almost boiling, then simmer gently for 5 minutes. Strain through a piece of muslin, and pour into a wetted soup plate. Set aside until cold, and cut into small lozenges. 2960. To Spin Sugar Take from £ to | lb. loaf sugar, according to the quantity required, and melt it in a saucepan or sugar boiler with just enough water to moisten it. Add a pinch of cream of tartar, and boil to 310° F., or until the sugar is just beginning to change colour. Wash round the sides of the saucepan occasionally with a brush dipped in cold water to prevent the sugar graining. When ready, take a long wooden spoon or stick, hold it up in a horizontal position with the left hand. With the right hand take up a small quantity of the boiled sugar in a dessert-spoon, and wave it rapidly backwards and forwards across the stick, when it will fall down in long threads. A sheet of paper should be spread on the floor to catch any of the sugar that may fall. The sugar may be coloured, if wished, green or pink according to what is required. This makes a very pretty decoration for fancy sweets ; it can also be twisted into a basket or nest for holding small sweets or ice creams. Spun sugar must be made on a dry day ; moisture or a draught will spoil it. 2961. Sugar Basket Take 1 lb. cane loaf sugar and | pint hot water, and put them into a small saucepan or sugar boiler. Let the sugar melt, then bring it to the bod with the lid on the pan. Remove the lid, and boil without shaking or stirring to the “ crack,” or until the sugar just begins to change colour. Have ready a very well oiled marble slab, and also an oiled mould in the form of a flat basket. A good-sized fluted mould would do very well. Pour out the sugar in a round on the oiled slab, and let it cool slightly. If liked, the edges may be slightly touched with colour, put on lightly with a fine brush. Then lift the sheet of sugar, and line the mould with it, pressing it well into the form. The edges may be trimmed if liked, but as a rule they look better slightly uneven. When set, remove the sugar basket from the mould, wipe the outside with a clean cloth to remove the oil, and set it on a wire tray until cold. It must be kept in a cool place and out of a draught, A sugar basket is a very pretty receptacle for ices ; a little unmoulded ice mixture may be put in first, and small ices piled on the top. It is also useful for holding meringues a la, crime. 2962. Turkish Delight 1 oz. French sheet gelatine. 1 gill cold water. 1 lb. granulated sugar. 1 gill hot water. 1 orange. 1 lemon. \ wine-glassful rum. Carmine. Icing sugar.