The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

50. TO CANDY ANY SORT OF FRUIT.

When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water to take off the syrup that hangs about it: put it into a napkin before the fire to drain, and then do more in the sieve. Have ready sifted double refined sugar, which shake over the fruit till covered quite white. Set it on the shallow end of the sieve in a warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully.

51. BARLEY SUGAR.

Take a quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise; this is called crack. When the sugar is near this, put in two or three drops of lemon juice, or a little vinegar to prevent its graining. When it has come to the crack, take it off instantly, and dip the pan into cold water, to prevent its burning; let it stand a little, and then pour it on a marble which must be previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity.

52. BON-BONS.

Provide leaden moulds, which must be of various shapes, and be oiled with oil of sweet almonds. Take a quantity of brown sugar syrup in the proportion to their size, in that state called a blow, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen: add a drop of any esteemed essence. If the bon-bons are preferred white, when the sugar has cooled a little, stir it round the pan till it grains, and shines on the surface; then pour it into a funnel and fill the little moulds, when it will take a proper form and harden: as soon as it is cold take it from the moulds; dry it two or three days, and put it upon paper. If the bon-bons are required to be coloured, add the colour just as the sugar is ready to be taken off the fire.

53. CANDIED GINGER.

Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat fine, into a preserving pan, with as much water as will dissolve the sugar. Stir them well together over a slow fire till the sugar begins to boil. Then stir in another pound of sugar, beat fine, and keep stirring it till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, when they will become hard and brittle, and look white.

54. CANDIED HOREHOUND.

Boil it in water until the juice is extracted: then boil a sufficient quantity of sugar to a great height, and add the juice to it. Stir it with a spoon against the sides of the sugar pan, till it begins to grow thick, then pour it out into a paper case that is dusted with fine sugar, and cut it into squares; dry the horehound, and put it into the sugar finely powdered and sifted.