First Batch

Put the sugar, water and cream of tartar into a kettle, set on the fire, and stir until it commences to boil, then take out the paddle and wash down the sides of the kettle with a damp cloth, put in the thermometer and cook to 248. Have someone beat the egg whites stiff, so that they will be ready when this batch is done cooking. Put the egg whites in a kettle large enough to hold the eggs and both of these batches, and allow room for beating. Have the eggs in the kettle ready, and as soon as the batch reaches 248, remove the thermometer and get the batch off the fire as quickly as possible, so that the batch does not cook up one or two degrees while you are doing this, as that is sufficient to spoil the whole thing. As soon as the batch is cooked and off the fire, pour at once very slowly, into the beaten egg whites, and have someone stir the egg whites while you are pouring, in order to mix the batch with the eggs thoroughly, but do not let the syrup drip out, and under no circumstances scrape out the kettle after it is all poured out and will not run out easily or in a fine stream. Continue stirring the eggs for a minute, then stop stirring, and let it stand undisturbed until you pour in the second batch. Do not wash out the kettle after the first batch is done, but set it on the scales the way it is, then weigh up the second batch and cook at once.