t.

SUGAR GRAINS.

These are made by pounding white lump sugar in a mortar and shaking it
through sieves of different degrees of coarseness, thus accumulating
grains of different sizes. They are used in ornamenting cake.

SUGAR GRAINS, COLORED.

Stir a little coloring--as the essence of spinach, or prepared
cochineal, or liquid carmine, or indigo, rouge, saffron, etc.,--into
the sugar grains made as above, until each grain is stained, then
spread them on a baking-sheet and dry them in a warm place. They are
used in ornamenting cake.

CARAMEL OR BURNT SUGAR.

Put one cupful of sugar and two teaspoonfuls of water in a saucepan on
the fire; stir constantly until it is quite a dark color, then add a
half cupful of water and a pinch of salt; let it boil a few minutes
and when cold, bottle.

For coloring soups, sauces or gravies.

TO CLARIFY JELLY.

The white of egg is, perhaps, the best substance that can be employed
in clarifying jelly, as well as some other fluids, for the reason that
when albumen (and the white of egg is nearly pure albumen) is put into
a liquid that is muddy, from substances suspended in it, on boiling
coagulates in a flocculent manner, and, entangling with the
impurities, rises with them to the surface as a scum, or sinks to the
bottom, according to their weight.

CONFECTIONERY

In the making of confections the best _granulated_ or _loaf_ sugar
should be used. (Beware of glucose mixed with sugar.) Sugar is boiled
more or less, according to the kind of candy to be made, and it is
necessary to understand the proper degree of sugar boiling to operate
it successfully.

Occasionally sugar made into candies, "creams" or syrups, will need
clarifying. The process is as follows: Beat up well the white of an
egg with a cupful of cold water and pour it into a very clean iron or
thick new tin saucepan, and put into the pan four cupfuls of sugar,
mixed with a cupful of warm water. Put on the stove and heat
_moderately_ until the scum rises. Remove the pan, and skim off the
top, then place on the fire again until the scum rises again. Then
remove as before, and so continue until no scum rises.

This recipe is good for brown or yellowish sugar; for soft, white
sugars, half the white of an egg will do, and for refined or loaf
sugar a quarter will do.

The quantities of sugar and water are the same in all cases. Loaf
sugar will generally do for all candy-making without further
clarif