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Sugar, To Boil, to Caramel

INGREDIENTS. To every lb. of lump sugar allow 1 gill of spring water.

Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped.into a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemonjuice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for use.

The insides of well-oiled moulds are often ornamented with this sugar, which, with a fork, should be spread over them in fine threads or network. A dish of light pastry, tastefully arranged, or a compote of fruit, look very pretty with this sugar spun lightly over it.