1869 Cooling Cups and Dainty drinks by William Terrington

CO

Syrups

filtered through animal charcoal ; then subjected to a great heat, and when at the proper degree of syrup,

is poured into conical moulds, where it drains,*

dries, and becomes solid, and soon forms ordi- When the crystallization takes place slowly, it forms into sugar-candy, which is coloured as required. Barley-sugar is made by subjecting loaf-sugar to the requisite heat, and then letting it cool. Good sugar ought to feel dry to the touch, and have a sparkling appearance when broken ; it should be close in texture, and hard to break. It requires nary loaf-sugar. and less of boiling, water. To make Syrup and Clarify . — Beat up the white of one egg into a froth, which well mix with 3 lbs. of sugar, diluted with 3 pints of water. Put the mixture into a pan over a steady stove fire, having a little cold water at hand to prevent the syrup boiling over. Let the sugar rise three times, each time checking the boiling over by a completely skim, and so continue till all the froth is cleared little cold water ; the fourth time for its solution one-third of its weight in cold,

This

Strain through a flannel or hair bag.

off.

known in shops as

* This thicker draining (or syrup) is

“ golden syrup.”