GLAZED FRUITS.
Cook a few pounds of Sugar to a blow; set off and add such preserved Fruits as are wanted; then, with a small wooden spatula, work the Sugar against the sides of the basin until cloudy; now, dip out the Fruits with a skimming ladle, placing them on a wire screen to dry, which will require an hour or so; they are then ready for the counter.
BRANDIED CHERRIES.
Take an open mouthed jar, till it part full of simple Syrup, adding to it Alcohol until of such strength as desired, and put into this a quantity of preserved Cherries. When they have received sufficient flavor to suit taste, they may be removed and dipped in melted Fondant.
SYRUPS FOR THE SODA-WATER FOUNTAIN.
As nearly two-thirds of the Confectioners handle Soda-Water, a few practical receipts for making the Syrups most used, will, I think, be acceptable to many.
In preparing Syrups for the Fountain use only the best Confectioner's A Sugar, as this renders the Syrups transparent; does not decompose so readily, and saves the time and trouble of clarification, which is necessary if a poor quality of Sugar is used.
Syrups are best preserved by putting them in small earthern jugs, well corked, and in a cool place, ranging in temperature from 40 to 50° Fahr. To prevent Syrups from granulating, add a small teaspoon of cream of tartar to each twelve and a half pounds of Sugar. Syrups that have fermented may be restored again by bringing them to the boiling point. Always use a copper basin in preparing all Fruit Syrups.