Tortillons

Place one pound of loaf sugar in a copper sugar basin with sufficient water to melt, then stand it on the fire to cook to three hundred and twenty-five degrees Fahrenheit, being careful to keep the sides clean, and proceed as explained for cooking sugar (No. 171). When ready pour it on a lightly oiled marble, add at once a few drops of peppermint essence and begin to raise up the edges, bringing them toward the center until the sugar can be handled with the hands, then begin to pull till it attains a very glossy, silvery appearance; pull again to a quarter of an inch in diameter string, and cut this quickly into small pieces an inch and a half long, bending each one immediately into the shape of a ring. The pulling, cutting and bending should be performed with despatch, before the sugar has time to cool, when it will fail to bend. The sugar may be colored either light pink or pale green just when flavoring.