Put a quarter of a pound of isinglass in a small stewpan, just cover it with a little clear spring water, and add a piece of lump sugar the size of a walnut, place it upon the fire, shaking the stewpan round occasionally to prevent its sticking to the bottom; when upon the point of simmering add the juice of half a lemon, let simmer about a quarter of an hour, skim and pass it through a fine cloth; if the isinglass is good it will be as clear as crystal, but if it should be a little clouded (which it might be, and yet the isinglass tolerably good) clarify it again thus: pour it into a larger stewpan adding half a gill of water, place it upon the fire, and when on the point of boiling have the white of an egg in a basin, whip well with half a gill of water, pour it into the isinglass, which keep whisking over the fire until boiling, when place it at the corner of the stove, and let reduce to its former consistency, it will keep good some few days if kept in a cool place; if required for crèmes or bavaroises it will not require clarifying, but merely dissolving as at first directed.
No. 1373. Glace Royale or Iceing.
Have ready a pound of the best white sugar, which pound well and sift through a silk sieve, put it into a basin with the whites of three fresh eggs, beat well together with a wooden spoon, adding the juice of half a lemon, keep beating well until it becomes very light and hangs in flakes from the spoon (if it should be rather too stiff in mixing, add a little more white of egg, if, on the contrary, too soft, a little more sugar), it is then ready for use where required.
No. 1374. Chocolate Iceing
Is made similar to the last, but when finished have ready a piece of the common chocolate, which melt in a stewpan over the fire, keeping it stirred; when quite melted stir some of it in with the iceing until you have obtained the colour required, moistening the iceing with a little more white of egg, and use where directed.
No. 1375. Sugar in grains
Is made by pounding a quantity of sugar in a mortar, and sifting off all the fine through a hair sieve, then again what remains in the sieve put into a rather coarse wire sieve, and that which passes through is what is meant by the above term.
No. 1376. To colour sugar in grains.
Prepare about half a pound of the sugar as in the last, which put upon a baking-sheet; have a spoonful of the essence of spinach prepared as (No. 1244), which stir in with the sugar until every grain is stained, when put them in a warmish place to dry, but not too hot; to colour them red, use a little prepared cochineal or liquid carmine, instead of the spinach, and proceed exactly the same; sugar may be made of other colours by the use of indigo, rouge, saffron, &c.; but not being partial to such a variety of colouring, I have merely given the red and the green, which, with the white, I consider to be sufficient for any of the purposes for which they are used.