Lemon Peel or Angelica may be made into comfits after the same manner as orange comfits! Let the strips of peel be about the size of the pieces of cinnamon, and thoroughly dried before working them in the pan.
Nonpareils.—Pound some loaf sugar, and sift it through a fine wire sieve; sift what has passed through again in a lawn sieve, to take out the finest particles, so that you have only the fine grain of sugar left without dust. Put about two pounds of this into the comfit-pan, and proceed as for Scotch caraways, working them well with the hand until they are about the size of pins' heads.
Orange Comfits.—Take some preserved orange-peel, and cut it into small thin strips, dry them in the stove, and make as cinnamon comfits.
Raspberry Comfits.—Prepare some gum paste made with sugar, or the scrapings of the comfit-pan pounded and sifted through a lawn sieve. It may be flavored with raspberry jam, by mixing some with the paste. Color it with prepared cochineal; mold it into the form of raspberries, and dry them in the stove; when they are perfectly dry and hard, pearl them as for cinnamon comfits, working them until the size of natural raspberries. Color them when dry with cochineal, as comfits.
To Color Loaf-Sugar Dust.—Pound some sugar, and sift it through a coarse hair sieve; sift this again through a lawn sieve, to take out the finer portions. Put the coarse grains into a preserving pan, and warm them over the stove fire, stirring it continually with the hand; pour in some liquid color to give the desired tint, and continue to work it about the pan until it is dry.
To Color Nonpareils or Comfits.—Put some of your comfits or nonpareils into the comfit-pan, shake or rub them about until warm, then add a sufficient quantity of prepared liquid color (see Colors) to give the desired tint; be careful not to make them too wet, nor of too dark a color, but rather light than otherwise; shake or rub them well about, that they may be colored equally; dry them a little over the fire, then put them in sieves, and finish drying them in the stove. Clean the pan for every separate color.
CRACK AND CARAMEL.
These comprehend all articles in sugar-boiling which eat short and crisp. They are used for all sorts of ornamental sugar-work. The rules and observations laid down under this head must be particularly noted, especially those for greasing the sugar so as to prevent its graining.
Acid Drops and Sticks.—Boil clarified sugar to the crack, and pour it on an oiled marble-stone; pound some tartaric or citric-acid to a fine powder, and strew over it about half or three-quarters of an ounce of the former, according to its quality, and less of the latter, to seven pounds of sugar; turn the edges over into the middle, and mix the acid by folding it over, or by working it in a similar manner as dough is molded, but do not pull it; put it in a tin rubbed over with oil or butter, and place it under the stove to keep warm; then cut off a small piece at a time, and roll it into a round pipe; cut them off in small pieces the size of drops, with shears, and let your assistant roll them round under his hand, and flatten them. Mix them with powdered sugar, sift them from it, and keep them in boxes or glasses.