ication. Brown or yellow sugars are used for caramels,
dark-colored cocoanut, taffy, and pulled molasses candies generally.

Havana is the cheapest grade of white sugar and a shade or two lighter
than the brown.

Confectioners' A is superior in color and grain to the Havana. It is a
centrifugal sugar--that is, it is not re-boiled to procure its white
color, but is moistened with water and then put into rapidly-revolving
cylinders. The uncrystalized syrup or molasses is whirled out of it,
and the sugar comes out with a dry, white grain.

ICING OR POWDERED SUGARS.--This is powdered loaf sugar. Icing can only
be made with powdered sugar which is produced by grinding or crushing
loaf sugar nearly as fine as flour.

GRANULATED SUGAR--This is a coarse-grained sugar, generally very
clean and sparkling, and fit for use as a colored sugar in
crystallized goods, and other superior uses.

This same syrup answers for most candies and should be boiled to such
a degree, that when a fork or splinter is dipped into it the liquid
will run off and form a thick drop on the end, and long silk-like
threads hang from it when exposed to the air. The syrup never to be
stirred while hot, or else it will grain, but if intended for soft,
French candies, should be removed, and, when nearly cold, stirred to a
cream. For hard, brittle candies, the syrup should be boiled until,
when a little is dropped in _cold_ water, it will crack and break when
biting it.

The hands should be buttered when handling it, or it will stick to
them.

The top of the inside of the dish that the sugar or molasses is to be
cooked in should be buttered a few inches around the inside; it
prevents the syrup from rising and swelling any higher than where it
reaches the buttered edge.

For common crack candies, the sugar can be kept from graining by
adding a teaspoonful of vinegar or cream of tartar.

Colorings for candies should be harmless, and those used for fruit and
confectionery, on page 444, will be most suitable.

Essences and extracts should be bought at the druggist's, not the poor
kind usually sold at the grocer's.

FRENCH CREAM CANDY.

Put four cupfuls of white sugar and one cupful of water into a bright
tin pan on the range and let it boil without stirring for ten minutes.
If it looks somewhat thick, test it by letting some drop from the
spoon, and if it threads, remove the pan to the table. Take out a
small spoonful, and rub it against the side o