|
Classic
Cook Books
< last page | next page >
page 397
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 sauce-pan, then
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 for good brown or yellowish sugar; for soft, white sugar, 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 clarification. 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 as
fine as flour nearly.
Granulated Sugar. This is a coarse-grained sugar, generally very clean and
< last page | next page >
Classic
Cook Books
|
