1895 American Bar-Tender by R. C. Miller

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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.

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