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Barley-Sugar, To Make

IN- GREDIENTS for 6 sticks.-2 lbs. of sugar, 1/2 pint of water, the white of an egg. AVER- AGE COST, 7d.

Put the sugar into a well-tinned saucepan, with the water, and, when the former is dissolved, set it over a moderate fire, adding the egg, well-beaten, before the mixture gets warm, and stir it well together.

BARLEY-WATER.

BATTER PUDDING.

TIME.-4 hours.

SEASONABLE in winter, when fresh fruit When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then is not obtainable. strain it through a fine sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, until it is brittle when a little is dropped in a basin of cold water: it is then sufficiently boiled.

Add a little lemon-juice and a few drops of essence of lemon, and let it stand for a minute or two. Have ready a marble slab or large dish, rubbed over with saladoil: pour on it the sugar, and cut it into strips with a pair of scis scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on the oiled slab or dish.

TIME.- hour. )