Part 186 (2/2)

1513. INGREDIENTS.--To every lb. of sugar allow 1/2 pint of water and 1/2 the white of an egg.

_Mode_.--Put the sugar, water, and the white of the egg, which should, be well beaten, into a preserving-pan or lined saucepan; and do not put it on the fire till the sugar is dissolved. Then place it on the fire, and when it boils, throw in a teacupful of cold water, and do not stir the sugar after this is added. Bring it to the boiling-point again, and then place the pan by the side of the fire, for the preparation to settle. Remove all the sc.u.m, and the sugar will be ready for use. The sc.u.m should be placed on a sieve, so that what syrup runs from it may be boiled up again: this must also be well skimmed.

_Time_.--20 minutes for the sugar to dissolve; 5 minutes to boil.

_Note_.--The above two recipes are those used in the preparation of dishes usually made at home. There are many degrees of boiling sugar, which process requires great care, attention, and experience. Caramel sugar, which makes an elegant cover for sweetmeats, is difficult to prepare, and is best left to an experienced confectioner. We give the recipe, for those of our readers who care to attempt the operation.

TO BOIL SUGAR TO CARAMEL.

1514. INGREDIENTS.--To every lb. of lump sugar allow 1 gill of spring water.

_Mode_.--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 in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, 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, looks very prettily with this sugar spun lightly over it. The sugar must be carefully watched, and taken up the instant it is done. Unless the cook is very experienced and thoroughly understands her business, it is scarcely worth while to attempt to make this elaborate ornament, as it may be purchased quite as economically at a confectioner's, if the failures in the preparation are taken into consideration.

COMPOTE OF APPLES.

_(Soyer's Recipe,--a Dessert Dish.)_

1515. INGREDIENTS.--6 ripe apples, 1 lemon, 1/2 lb. of lump sugar, 1/2 pint of water.

[Ill.u.s.tration: COMPoTE OF APPLES.]

_Mode_.--Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon.

Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes.

When both are cold, arrange the apples neatly on a gla.s.s dish, pour over the syrup, and garnish with strips of green angelica or candied citron.

Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled and the cores pushed out with a vegetable-cutter.

_Time_.--10 minutes to boil the sugar and water together; from 15 to 25 minutes to simmer the apples.

_Average cost_, 6d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ from July to March.

APPLE GINGER.

(_A Dessert Dish_.)

1516 INGREDIENTS.--2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar, 1-1/2 pint of water, 1 oz. of tincture of ginger.

_Mode_.--Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them. It will remain good some time, if kept in a dry place.

_Time_.--From 5 to 10 minutes to boil the syrup; about 1/2 hour to simmer the apples.

_Average cost_, 2s.

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