the syrup is quite clear. If it is not properly
cleared it wiU rise over the pan when it is boiled
to a height. Strain the syrup throiigh musUn,
and it will be fit for use or for further boiling.
To prevent waste, the scuni should be laid on a
sieve, and any syrup that runs from it should
be boiled up again.
First Decree, named Candied Sugar. — Take the
■sugar clarified as above, and put it again on
the fire. Let it boil till smooth. Dip the hand
quickly in and out of cold water to keep it
from iDeing burnt; take from the skimmer a
drop of the sjTup, press it quickly, draw it
apart, and if it forms a brittle thread it has
attained the first degree.
Second Degree, named Souffle, or Bloii-n Sugar.
— Boil the candied sugar still longer. Dip in
the skimmer, shake off the sugar, and blow
strongly tlirough the holes of the skimmer.
When the sugar forms into bubbles it has
attained the second degree.
Third Degree, named Feathered Sugar. — Boil
the blown sugar still longer. Dip the skimmer
again in the pan, shake oii the sugar, then give
it a quick toss. If it fiies off like down or
feathers it has attained the third degree.
Fourth Degree, named Crackling Sugar. — Boil
the feathered sugar a short time longer. Dip a
stick in the sugar, and plunge it instantly into
cold water. If the sugar that hangs to the
stick becomes instantly hard the sugar has
attained the fourth degree. In making this
experiment the cook must be careful that the
water in which she tries the sugar is perfectly
cold. If it is not she may be misled. If the
sugar is intended for barley-sugar, a little
grated lemon or essence of lemon should now
be added, and the sugar should be poured upon
a broad dish; and when the edges begin to
harden it should be divided into strips and
twisted. If there is any fear that the sugar
wUl grain or return again to powder a little
lemon- juice may be added.
Fifth Degree, named Caramel. — Boil the sugar
until when a little is put into cold water it
hardens instantly and snaps like glass. Squeeze
in a little lemon-juice; let the sugar remain one
minute longer on the fire, then, if it is wanted
for sugar spinning, set the pan in another of
cold water, and the caramel will be ready for use.
Care should be taken that the fire is not very
fierce when the sugar is being boiled, for if it
flames up at the sides of the pan it may burn
and spoil the sugar, i^pun sugar is a pretty
ornament for sweetmeats, and may be made of
sugar thus prepared. Moulds of a suitable size
and form should be oiled with almond oil, and
then with a fork the sugar should be spread
over them in fine tkreads of chain or network.
These moulds will look very pretty if placed
upon an iced cake, and they can be used several
times if they are carefully handled. One way
of performing this reaUy difficult operation is
to tie two forks together with the prongs out-
wards, dip them lightly in the sugar, take them
out, and shake them backwards and forwards
over the oiled moulds or whatever else is to
be covered. The manufacture of spun sugar
belongs rather to the skill of the confectioner,
however, than to that of the cook.
Sugar Browning, for Coloiiring
Soups, Sauces, and Made Dishes.—
Page 1929
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
the syrup is quite clear. If it is not properly cleared it wiU rise over the pan when it is boiled to a height. Strain the syrup through muslin, and it will be fit for use or for further boiling. To prevent waste, the scuni should be laid on a sieve, and any syrup that runs from it should be boiled up again.
First Decree, named Candied Sugar. — Take the ■sugar clarified as above, and put it again on the fire. Let it boil till smooth. Dip the hand quickly in and out of cold water to keep it from being burnt; take from the skimmer a drop of the sjTup, press it quickly, draw it apart, and if it forms a brittle thread it has attained the first degree.
Second Degree, named Souffle, or Bloii-n Sugar. — Boil the candied sugar still longer. Dip in the skimmer, shake off the sugar, and blow strongly tlirough the holes of the skimmer. When the sugar forms into bubbles it has attained the second degree.
Third Degree, named Feathered Sugar. — Boil the blown sugar still longer. Dip the skimmer again in the pan, shake oii the sugar, then give it a quick toss. If it fiies off like down or feathers it has attained the third degree.
Fourth Degree, named Crackling Sugar. — Boil the feathered sugar a short time longer. Dip a stick in the sugar, and plunge it instantly into cold water. If the sugar that hangs to the stick becomes instantly hard the sugar has attained the fourth degree. In making this experiment the cook must be careful that the water in which she tries the sugar is perfectly cold. If it is not she may be misled. If the sugar is intended for barley-sugar, a little grated lemon or essence of lemon should now be added, and the sugar should be poured upon a broad dish; and when the edges begin to harden it should be divided into strips and twisted. If there is any fear that the sugar wUl grain or return again to powder a little lemon- juice may be added.
Fifth Degree, named Caramel. — Boil the sugar until when a little is put into cold water it hardens instantly and snaps like glass. Squeeze in a little lemon-juice; let the sugar remain one minute longer on the fire, then, if it is wanted for sugar spinning, set the pan in another of cold water, and the caramel will be ready for use. Care should be taken that the fire is not very fierce when the sugar is being boiled, for if it flames up at the sides of the pan it may burn and spoil the sugar, i^pun sugar is a pretty ornament for sweetmeats, and may be made of sugar thus prepared. Moulds of a suitable size and form should be oiled with almond oil, and then with a fork the sugar should be spread over them in fine threads of chain or network. These moulds will look very pretty if placed upon an iced cake, and they can be used several times if they are carefully handled. One way of performing this reaUy difficult operation is to tie two forks together with the prongs outwards, dip them lightly in the sugar, take them out, and shake them backwards and forwards over the oiled moulds or whatever else is to be covered. The manufacture of spun sugar belongs rather to the skill of the confectioner, however, than to that of the cook.
Sugar Browning, for Coloiiring Soups, Sauces, and Made Dishes.—