1872 Cooling Cups and Dainty Drinks (Mixellany)

CO Si/rups filtered through animal charcoal; then subjected to a great heat, and when at the proper degre of syrup, is poured into conical moulds, where it drains,* dries, and becomes solid, and soon forms ordi- nary loaf-sugar. 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. I t requires for its solution one-third of its weight in cold, and les 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 little cold water; the fourth time completely skim, and so continue till all the froth is cleared off. Strain through a flannel or hair bag. This * This thicker draining (or syrup) is known in shops as " golden syrup."