Cooking TipsLearn About Boiling Sugar
The clarifying and boiling of sugar to the different degrees must be considered as the key to all sorts of stove working, and I will give here the method used for clarifying sugar. The pan used must be perfectly clean and bright. Whisk two whites of eggs in one pint of water; break 30 lbs. of good lump sugar into small pieces and put it into the pan; pour over it 6 quarts of water, set it on a clear stove to melt, but be careful it does not blubber and boil before it is melted; when you see it rise it is then boiling, and must be stopped immediately by putting in 1 quart of water; when it rises again add the same quantity of water, and so on two or three times; this prevents the scum from boiling into the sugar and makes it rise to the top. Draw the pan to one side of the fire and take all the scum off; let it continue to simmer. Keep adding a little water to make the remaining part of the scum rise. By this time the scum will be very white and tough, which also take off if the sugar appear clear. Dip in your finger, and if a drop hang from it, it is of the first degree, called smooth, and may be put by for use.
You may clarify a much smaller quantity of sugar by carefully attending to these instructions.
Testing Sugar
Granulated sugar is considered the best to use, as it is less liable to adulteration than any other kind. Of moist sugars, Demerara is the best. The simplest way to test sugar for its purity is to dissolve a little in a glass of clear water. If the sugar be quite pure the water will only be slightly thickened, but not in the least clouded, neither will there be any sediment. In keeping sugar care should be taken to protect it from dampness and vermin -- especially ants.
To boil Sugar to the different degrees.
To the degree called "Pearled."
Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear fire for a short time, then dip in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree called pearled.
To the degree called "Blown."
After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar fly from the skimmer in small bladders it is boiled to the degree called blown.
To the degree called "Feathered."
Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over the pan, then over your head, and if sugar fly out like feathers it is boiled to the degree called feathered.