2275.—THE CARAMEL.
If the boiling is prolonged beyond this stage, the sugar soon begins to acquire a little colour, which gradually deepens until brown, and finally black, burnt sugar is obtained.
2276.—TO SPIN SUGAR.
Ingredients.—1 lb. of best loaf sugar, ½ a pint of water, ½ a saltspoonful of cream of tartar.
Method.—Dissolve the sugar in the water in a copper sugar boiler or stewpan, and boil to the "large crack" degree. Add the cream of tartar, draw the pan aside, repeatedly test the consistency of the syrup by means of a tablespoon, and use as soon as it runs in a fine thread from the spoon to the pan. Now take in the left hand a large knife, previously oiled, hold it in a horizontal position, and spin the sugar into fine threads by moving the spoon containing it to and fro over the flat blade of the knife.
To spin sugar successfully it must be done in a dry atmosphere, and the worker must avoid standing in a draught.
2277.—TO CLARIFY SUGAR, FOR SYRUP.
Ingredients.—6 lb. of loaf sugar, 1 quart of water, 2 whites of eggs.
Method.—Dissolve the sugar in the water in a large stewpan, but do not let it become very hot. Beat the whites of eggs, pour the warm syrup on to them, and return to the stewpan. When the syrup boils, add ½ a gill of cold water, repeat 3 times, thus using in all ½ a pint. Now draw the pan aside for about 10 minutes, then strain by means of a jelly bag or fine muslin, and use as required.
2278.—ALMOND ROCK.
Ingredients.—1 lb. of loaf sugar, ¼ of a lb. of almond, ¼ of a lb. of glucose, ½ a pint of water, essence of almonds.
Method.—Blanch and dry the almonds thoroughly. Dissolve the sugar in the water, add the glucose, and boil to the "little crack" degree. Remove the stewpan from the fire, add the almonds, a few drops of essence of almonds, boil until it acquires a golden-brown colour, and pour on to oiled or buttered tins.
2279.—ALMOND ROCK. (Another Method.)
Ingredients.—1 lb. of brown moist sugar, 5 ozs. of almonds, 8 ozs. of glucose, ¼ of a pint of water, essence of almonds.
Method.—Blanch the almonds, split them in halves lengthwise, and place them cut side downwards on an oiled or buttered tin. Dissolve
