Home › The Principles of Cookery › Tablets, Sugar, Flavoured

Tablets, Sugar, Flavoured

Clarify a pound of sugar. To do this, break it up into small pieces, and pour over it a quarter of a pint of water which has been beaten up with a tea-spoonful of white of egg. Let it stand until the sugar is dissolved, then put it on the fire, and when it boils throw in another quarter of a pint of water, and let it boil up again without stirring. Draw the pan to the side of the fire, let the syrup settle, and carefully remove the scum. In order to avoid waste, put this scum upon an inverted sieve; a small portion of clear syrup will drain from it, which may be put with the rest. Flavour the syrup with three drops of oil of cinnamon, the grated peel of two lemons, or a quarter of an ounce of ground ginger. Return it to the preserving-pan, and boil it to candy height (See SUGAR BOLLING) or until it rises high in the pan, and has sufficient firmness to make a thread when taken between the thumb and finger (which have been previously dipped in cold water). Pour it on a large flat dish or well-oiled slab, and mark it quickly into squares, into which it may be broken when cold. If liked, essence of peppermint, or essence of cloves may be used for flavouring.