SUGAR, ALMONDS AND RAISINS.

TWE NTY-EIGHTH SECTION.

XXIX. SUGAR, ALMONDS AND RAISINS.

1. To clarify Sugar.

Beat together thoroughly, with a rod, a pint of water and , ’ -

half the white of an egg, put a pound of white sugar into an f :&■ untinned copper kettle or into a stew-pan, add the water, let [jofr the sugar dissolve over the fire, and boil up, when it boils too j brq quickly, stop it, by throwing in a few drops of cold water, remove the scum, by means of an untinned skimmer, and repeat j J'&s this four or five tiraes; after the last time, when no more scum , appears on the top, and the sugar has become as clear as | crystal, take it from the Lre, and pass it through a clean napkin. 1

2. To boil Sugar smooth.

The foregoing.clarified sugar is boiled until the last drop spreads out, in falling from the skimmer.

3. To boil Sugar to a small Thread.

After the last smooth sugar has eontinued to boil a few j w. minutes longer, dip in your fore-finger quickly, and press it ; together with the thumb ; when on separating the finger and l h the thumb, a small thread is formed, which, however, breaks | again immediately, the sugar has been boiled to a small thread. | "

4. To boil Sugar to a large Thread.

If, after the sugar has boiled a little longer, and when the

finger and thumb are separated, (see the foregoing article,) a long thread is produced, which does not break immediately, ( 'i the sugar has reached the degree of the large thread.

12

133