IMake the mixture into paste by stirring milk
or cream into it ; I'oll it out very thin, stamp it
into rounds or squares; prick these with a fork,
and bake on buttered tins in a well-heated oven.
No. 2. Take four eggs, with an equal weight
of finely-pounded sugar and half the weight
of dried flour. Break the eggs, and put the
yolks and the whites into separate bowls. Beat
the yolks and the sugar together for half an
hour; add the flour with any flavouring that
may be chosen, and when the mixture is quite
smooth add the whites of the eggs beaten to a
firm froth. Drop the biscuits in knobs upon
sheets of buttered paper, sift sugar upon them,
and bake in a quick oven. No. 3. Put half
. a pint of milk into a bowl, and stir into it
I as much flour as will form a thick batter.
Add a spoonful of salt and a gill of yeast,
and set the sponge on the hearth to rise.
This should be done in the evening. Next
morning dissolve without heating two ounces
of butter. Add tliis to the sponge, and
knead in as much flour as will form a dough
and a little powdered white sugar. Let the
dough rise before the fire till it is quite light;
divide it into biscuits, handling it as lightly as
possible, and put these into buttered tins. Let
them rise again for a short time, and bake them
in a brisk oven. When they are done enough,
brush them over with a syrup of sugar and
water, and sift powdered sugar upon them.
Sugar Boiled from Syrup to Cara-
mel.— There are several degrees in boiling-
sugar from clarified syrup to caramel. The
process requires not only care but an exj^erience
which can, perhaps, only be expected from a
confectioner. Recipes are given for boiling-
sugar to the first, second, third, fourth, and fifth
degrees. These are the principal gradations,
and they are further divided by professional
persons. When great nicety is required, the
condition of the sugar can be best ascertained
by a saccharometer, which is an instrument con-
structed for the purpose of detei-mining the
exact condition of preparations of this nature.
The finest sugar only should be used in confec-
tionery. It is really the most economical, as
common sugar wastes much more when it is
being clarified.
Sugar, to Clarify. — Break the sugar into large
lumps, and put it into a delicately-clean pre-
serving-pan. Allow a pint of water to each
pound if it is for syrup ; if for candying less
than half that quantity will be sufiicient. The
white of one egg✪ Sugar, to Clarify will also be required for
twelve pounds of sugar if it is refined ; for six
pounds if it is coarse. Beat the white of es^g
lightly ; stir it into the water, and pour the
mixture upon the sugar. Let it stand until
di.'^solved ; then stir it well, and put it upon a
gentle fire. Do not disturb it after the scum
begins to form. Let it boil for five minutes ;
take it fi-om the fire, let it stand for two
minutes, and carefully remove all the scum.
Set it on the fire again, and when it is about to
boil up throw in a little cold water, which has
been reserved for the purpose from the quantity
originally measured. Boil till the scum form's
again ; draw it from the fire, let it settle, then
skim it as before, and repeat this operation till
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SUG
Page 1928 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make the mixture into paste by stirring milk or cream into it ; Roll it out very thin, stamp it into rounds or squares; prick these with a fork, and bake on buttered tins in a well-heated oven. No. 2. Take four eggs, with an equal weight of finely-pounded sugar and half the weight of dried flour. Break the eggs, and put the yolks and the whites into separate bowls. Beat the yolks and the sugar together for half an hour; add the flour with any flavouring that may be chosen, and when the mixture is quite smooth add the whites of the eggs beaten to a firm froth. Drop the biscuits in knobs upon sheets of buttered paper, sift sugar upon them, and bake in a quick oven. No. 3. Put half . a pint of milk into a bowl, and stir into it I as much flour as will form a thick batter. Add a spoonful of salt and a gill of yeast, and set the sponge on the hearth to rise. This should be done in the evening. Next morning dissolve without heating two ounces of butter. Add this to the sponge, and knead in as much flour as will form a dough and a little powdered white sugar. Let the dough rise before the fire till it is quite light; divide it into biscuits, handling it as lightly as possible, and put these into buttered tins. Let them rise again for a short time, and bake them in a brisk oven. When they are done enough, brush them over with a syrup of sugar and water, and sift powdered sugar upon them.
Sugar Boiled from Syrup to Caramel.— There are several degrees in boilingsugar from clarified syrup to caramel. The process requires not only care but an experience which can, perhaps, only be expected from a confectioner. Recipes are given for boilingsugar to the first, second, third, fourth, and fifth degrees. These are the principal gradations, and they are further divided by professional persons. When great nicety is required, the condition of the sugar can be best ascertained by a saccharometer, which is an instrument constructed for the purpose of determining the exact condition of preparations of this nature. The finest sugar only should be used in confectionery. It is really the most economical, as common sugar wastes much more when it is being clarified.
Sugar, to Clarify. — Break the sugar into large lumps, and put it into a delicately-clean preserving-pan. Allow a pint of water to each pound if it is for syrup ; if for candying less than half that quantity will be sufiicient. The white of one egg will also be required for twelve pounds of sugar if it is refined ; for six pounds if it is coarse. Beat The white of egg lightly ; stir it into the water, and pour the mixture upon the sugar. Let it stand until di.'^solved ; then stir it well, and put it upon a gentle fire. Do not disturb it after the scum begins to form. Let it boil for five minutes ; take it fi-om the fire, let it stand for two minutes, and carefully remove all the scum. Set it on the fire again, and when it is about to boil up throw in a little cold water, which has been reserved for the purpose from the quantity originally measured. Boil till the scum forms again ; draw it from the fire, let it settle, then skim it as before, and repeat this operation till
SITG
(940)
SUG
Records on this page
Sugar, to Clarify