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Classic
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page 396
the juice when you have pressed out a teacupful, and adding to it a piece of
alum the size of a pea, give it a boil in a sauce-pan. Or make the juice very
strong and add a quart of alcohol. Bottle it air-tight.
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 sauce-pan 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 eggs 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 eggs is nearly pure albumen) is put into a liquid that is
muddy, from substances suspended in it, on boiling the liquid the albumen
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.
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