Dissolve four pounds white sugar (granulated sugar is preferred)
5n one quart water, place this in a porcelain kettle over a slow fire
for half an hour, pour into it a small quantity of gelatine and gum-
arabic dissolved together, or white of an
egg ; all the impurities which rise to the
surface skim off at once. To make the
clarifying process still more perfect, strain
through a flannel bag. Another way to ""HIJS^
clarify sugar or sjTup is to put two pounds sugar, one pint water, and
well-beaten white of an egg into a preserving-pan or lined saucepan.
When sugar is dissolved place over the fire, and when it boils throw
in a cup cold water, and do not stir the sugar after this is added.
Bring to the boiling-point again, and then place the pan on back of
. stove or range to settle. Remove all scum and the syrup .will be
ready for use. The scum should be placed on a sieve, so thp^ what
syrup runs from it may be boiled up again ; this must also be well
skimmed. It will take about twenty minutes for the sugar to dis-
ijolve, and five minutes to boil. After clarifying confectioners pre-
pare different degrees of sugars as follows :
CONFECTIONERY. 141
Candy or Thread Sugar, — Having clarified the sugar put syrup
over the fire and let boil until smooth, dip a skimmer into sugar,
touch it with thumb and and fore-finger, first dipping them in water,
and instantly open them, when a fine short thread of sugar will
form ; a few minutes' more boiling and the thread will be longer and
stronger, and has attained the first degree. SouMe Sugar, — Boil
the syrup still longer, then dip in the skimmer and blow off the syrup.
If boiled long enough bubbles will form on the holes of the skim-
mer. The second degree is reached. Feathered Sugar, — Boil still
longer, again dip the skimmer, shake it, and give a sudden flirt ; if
boiled enough the sugar will fly off like small feathers or down.
Crackling Sugar, — Boil still longer, till on dipping a stick into the
pan and plunging into cold water the sugar snaps and becomes
instantly hard. Caramel or Spun Sugar, — First boil one pound
sugar and one gill water together very quickly over a clear fire,
skimming it very carefully as soon as it boils. Keep boiling until
it snaps when a little of it is dropped in a pan of cold water. If
it remains hard, the sugar has attained the right degree; then
squeeze in a little lemon-juice and let remain an instant on the fire ;
then set the pan into another of cold water, and the caramel is ready
,for use. The insides of well-oiled moulds are often ornamented with
this sugar, which with a fork should be spread over them in fine
threads or network. A dish of light paste, tastefully arranged,
looks very pretty with this sugar spun lightly over it, and it makes
an elegant coloring for any sweetmeats. The sugar must be care-
fully watched, and taken up the instant it is done. Unless one is
very experienced and thoroughly understands the work, it is scarcely
worth while to attempt this elaborate ornament, yet if these direc-
tions are carefully followed one may be successful. To make rock
candy, boil the syrup a few moments, allow to cool, and crystalliza-
tion takes place on the sides of the vessel.
Page 116
Presented as published in 1890. 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
Dissolve four pounds white sugar (granulated sugar is preferred) 5n one quart water, place this in a porcelain kettle over a slow fire for half an hour, pour into it a small quantity of gelatine and gumarabic dissolved together, or white of an egg ; all the impurities which rise to the surface skim off at once. To make the clarifying process still more perfect, strain through a flannel bag. Another way to clarify sugar or syrup is to put two pounds sugar, one pint water, and well-beaten white of an egg into a preserving-pan or lined saucepan. When sugar is dissolved place over the fire, and when it boils throw in a cup cold water, and do not stir the sugar after this is added. Bring to the boiling-point again, and then place the pan on back of . stove or range to settle. Remove all scum and the syrup will be ready for use. The scum should be placed on a sieve, so thp^ what syrup runs from it may be boiled up again ; this must also be well skimmed. It will take about twenty minutes for the sugar to dissolve, and five minutes to boil. After clarifying confectioners prepare different degrees of sugars as follows :
Candy or Thread Sugar, — Having clarified the sugar put syrup over the fire and let boil until smooth, dip a skimmer into sugar, touch it with thumb and fore-finger, first dipping them in water, and instantly open them, when a fine short thread of sugar will form ; a few minutes' more boiling and the thread will be longer and stronger, and has attained the first degree. Soft Sugar, — Boil the syrup still longer, then dip in the skimmer and blow off the syrup. If boiled long enough bubbles will form on the holes of the skimmer. The second degree is reached. Feathered Sugar, — Boil still longer, again dip the skimmer, shake it, and give a sudden flirt ; if boiled enough the sugar will fly off like small feathers or down. Crackling Sugar, — Boil still longer, till on dipping a stick into the pan and plunging into cold water the sugar snaps and becomes instantly hard. Caramel or Spun Sugar, — First boil one pound sugar and one gill water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep boiling until it snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice and let remain an instant on the fire ; then set the pan into another of cold water, and the caramel is ready ,for use. The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network. A dish of light paste, tastefully arranged, looks very pretty with this sugar spun lightly over it, and it makes an elegant coloring for any sweetmeats. The sugar must be carefully watched, and taken up the instant it is done. Unless one is very experienced and thoroughly understands the work, it is scarcely worth while to attempt this elaborate ornament, yet if these directions are carefully followed one may be successful. To make rock candy, boil the syrup a few moments, allow to cool, and crystallization takes place on the sides of the vessel.