BOILED SUGAR GOODS

THE Bakers' Guide finds its way into many places where it may not be convenient to purchase such articles. To meet such cases the annexed recipes are given. The in- structions are of the briefest kind, and will serve only for a foundation or for practice. The most minute description of the various degrees given by sugar boilers as separating or de- fining the different stages through which boiled sugar passes would avail little. You must by patient observation and experience (with sugar as with flour, etc.) work out from within yourself the required knowledge, by touch, sight, smell, taste and instinct.

The Degrees in Sugar Boiling.

Having made up a good fire, with either coke or charcoal, and allowed it to burn fairly clear, put into the preserving-pan as much refined sugar as you need for the work in hand, allow not quite half a pint of water for every pound of sugar, and a pinch of cream of tartar, place this on the fire, stir all together. If the fire is very hot, pull it a little to one side, do not let it boil until the sugar is dissolved, then , let it boil rapidly ; carefully skim all the dross or scum off that rises to the top ; let it boil,

Digitized by

.THE BAKERS GUIDE.

dip your finger in cold water, and quickly nip a little sugar out ; press finger and thumb together, and open them again quickly — if the sugar forms thin threads that is the first degree, called candy ; boil this candied sugar (this is suitable for candies) a min- ute or two longer, until the sugar taken in the skimmer and blown forms into bubbles or bladders — that is called the blown degree ; boil this (blown sugar) another minute, try again — if when you jerk the skimmer from you the sugar flies off in flakes, it has then attained what is called the third degree or feather ; boil the sugar still another minute, just time enough for you to draw some cold water; put a stick in the sugar, and then put it quickly into the cold water — if it becomes quite hard directly, it is then the fourth degree or crack (this is suitable for making barley sugar) ; but when for barley sugar throw in pinch of citric acid or juice of a lemon, and be sure the water is perfectly cold when you put the sugared stick into it. To arrive at the last stage called the caramel degree, boil the sugar a little longer ; put a little into cold water, and if it cracks like glass it is then the required degree. These are the rule of thumb tests. If you get a thermometer and ascertain the degree to boil to for the goods you are making there is no reason why you should make better goods in a year with it than in five, without it. The candy degree is 230 Fahr. to 250 Fahr.; fondant, 24oFahr. ; crack for drops, 320 Fahr. ; caramel, 350 Fahr.

Acidulated drops, tablets, coloured or white drops, with nearly any flavouring, may be made from the following : 5 lbs. sugar, \ oz. cream of tartar, \ oz. tartaric acid, pint of water, and what flavouring essence and colour you may require ; boil up sugar and water as directed, dissolve the cream of tartar in a table-spoonful of water, throw into pan, and boil to '* crack" 320 Fahr. ; pour upon a well-oiled slab, let it cool sufficiently to work in the colouring, flavouring whatever you have ready, and the tartaric acid (don't overdo the colour and flavour) ; and when getting firm enough, put in pieces through the drop- machine (these are not dear) ; dust with fine white sugar, and pack in air-tight tins.

3 lbs. sugar, pint of water, i oz. cream of tartar ; boil as the preceding, to crack ; add i lb. good sweet butter and a tea- spoonful essence of raspberry ; as soon as mixed in pour into moulds ; when cold, wrap up in the usual way in waxed paper, tinfoil, etc.

Boston Butter Scotch.