1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

103 TO CLAULFT ^LOAF'SUGAJl AND SLAjKE SYRUP. skiiriining continued until the liquor becomes clear. Any floating portions of scum that may have escaped notice, are easily removed by running the syrup through a coarse _flannel strainer whilst /to?, 7. To Clarify Loaf-Sugar and make Syrup. Take a copper pan,and put into it your sugar,broken in small pieces. The pan should be sufliciently large to .al low the scum to rise a little without boiling over. One pint of waterto every two pounds ofsugar may be added. Beat up the whites of two.eggs (if you are clarifying about ten pounds ofsugar, or mix in this proportion), until it is very frothy,and then mix in with the rest. Now place the pan on the fire, and have ready some cold water. When the mixture begins to boil and rise to the top of the pan, throw in a little ofthe water to prevent the sugar running over. You must let the sugar rise i/iree times before com mencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time the sugar rises, slcim it comifletely, and drop the cold water gently in as occasion may require, continuing to take the scum* off(which is rather white), until no more 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 Avhite, you must be careful to get the very best loaf-sugar. Break it up,as in the previous case, and add tvater in about the same pro portion, viz., a pint to every ttvo pounds, or two pounds and a half. Beat up tvell a couple of eggs(supposing ten pounds of sugar are being clarified) and add some ivory * The scum need not Ise thrown away; after a quantityis collected. It can he clarified.