Chop a stick of well-frosted vanilla very small, and put it into a mortar with half a pound of lump sugar, pound the whole well together in a mortar, sift through a hair sieve, and put by in a bottle or jar, corking it up tight, and using where required.
No. 1378. Lemon Sugar.
Rub the rind of some fresh lemons upon a large piece of sugar, and as it discolours the part upon which it is rubbed scrape it off with a knife; when you have obtained a sufficient quantity, dry a little in the screen, and bottle for use where required. Orange sugar may be made in the same manner, substituting very red oranges for the lemons.
No. 1379. To clarify and boil Sugar.
Break three pounds of fine white sugar, the hardest and closest grained is the best, put it into a sugar-pan with three pints of clear spring water, set over a sharp fire, and when beginning to boil place it at the corner to simmer, and squeeze in the juice of half a lemon, skim well and reduce to two thirds, it is then ready to use for jellies, &c.
If not able to obtain the best quality sugar it would be necessary to use white of eggs as an assistance in the clarification, by putting the white of one egg in a basin and whipping it well with a pint of cold water, add half of it to the sugar, whipping it well in, let simmer, adding the remainder by degrees whilst simmering, and passing it through a fine cloth into a basin. The boiling of sugar is divided into seven different degrees, which may be ascertained by the following directions:—
The first degree is known by dipping a copper skimmer into it whilst boiling, turning it over two or three times, if the sugar falls from it in sheets it has attained the first degree.
The second is known by boiling your sugar rather longer, dipping your finger and thumb into cold water, then your finger into the boiling sugar, putting your finger and thumb together, and again opening them, it will form a kind of thread; if it is too weak boil a little longer, this is the most useful degree for fruit or water ices.
The third degree is attained by boiling it a little longer, and trying it in the same manner, upon the thread breaking, should it form a kind of pearl, it has attained the above degree; the sugar in boiling would also be covered with a quantity of small bubbles resembling pearls.
The next degree is attained by boiling it still longer, dip a skimmer into it, turn, take out and blow it hard, when the sugar will form little bladders and float in the air, this degree is called the soufflé.