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Glaces and Pulled Flowers

WHEN sugar and water are boiled to a high temperature with an acid, as cream of tartar or lemon juice, part of the sugar is changed to glucose, and with careful treatment the syrup will remain clear and become very hard. When swung from a bunch of wires, fine threads fly off which look like spun glass. This is called spun sugar. All kinds of nuts and fruits may be dipped in the syrup while it is hot. On a cold day they harden immediately, and remain dry a long time. In warm, damp weather they become sticky and unsatisfactory. They may be rolled in granulated sugar if the weather changes after they have been made. Candy baskets and flowers require much experience for perfect results, but much pleasure and many attractive pieces may be attained by experimenting with a syrup boiled to the highest temperature it can reach without burning. It is wise to color the syrup before it boils, as stirring color paste into the mixture after it has cooked is liable to make it sugary. Candy left over from spun sugar or flowers can be warmed by setting the saucepan on an asbestos mat on the range, and then can be poured out in a thin sheet on a warm tin, and broken in pieces when brittle. Glace Nuts 2 cups sugar 1 cup boiling water 1/3 teaspoon cream of tartar Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water, and boil without stirring to 310 degrees F., or until syrup begins to discolor. Remove saucepan at once from fire, and place in a larger pan of cold water to instantly stop the boiling. Remove from cold water, and place in a saucepan of hot water. Take nuts separately on long pins or steel skewers, or with a small pair of tweezers, dip in syrup to cover, remove from syrup, and place on a tin sheet.