88 / 204
m
&
v'
88~
SEE PAGES I to 6.
comes upon the surface. The sugar must now be
strained through a fine sieve—one made of cloth, or a
flannel bag will do.
In order to make clarified sugar extra white, you
must be careful to get the very best loaf-sugar. Break
it up, as in the previous case, and add water in about
the same proportion, viz., a pint to every two pounds,
or two pounds and a half. Beat up well a couple of
eggs(supposing ten pounds of sugar are being clarified),
and add some wory black, about a pound; see that the
ivory black is thoroughly mixed into the water. The
mixture should now be made as hot as possible, but
without being allowed to boil. If symptoms of boiling
and rising ai^pear, instantly add a drop of cold water.
Having thoroughly melted the mixture, strain as before
through a fine cloth, or flannel strainer. The syrup
need not be heated any more, but it will' have to be
strained three or four times, until it is extra fine and
clear.
Wherever in the succeeding pages syrup is mentioned,
it should be understood that it should be made accord
ing to this receipt. It is of the utmost importance that
clarified syrup be used in all these combinations, as the
results obtained will be much more satisfactory.
Coloring.
All the recipes for coloring are results of the closest
study by experts for years and have borne the test of
time. Wherever instructions appear in the following
pages as to coloring, reference should be made to the
receipts immediately following and under this head.