The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

pie, and may be made finer by boiling it three or four times. CLARIFIED SUGAR. Break in large lumps as much loaf sugar as is required, and dissolve it in a bowl, allowing a pound of sugar to half a pint of water. Set it over the fire, and add the white of an egg well whipt. Let it boil up; and when ready to run over, pour in a little cold water to give it a check. But when it rises the second time, take it off the fire, and set it by in a pan a quarter of an hour. The foulness will sink to the bottom, and leave a black scum on the top, which must be taken off gently with a skimmer. Then pour the syrup very quickly from the sediment, and set it by for sweetmeats. CLARIFIED SYRUP. Break two pounds of double-refined sugar, and put it into a stewpan that is well tinned, with a pint of cold spring water. When the sugar is dissolved, set it over a moderate fire. Beat up half the white of an egg, put it to the sugar before it gets warm, and stir it well together. As soon as it boils take off the scum, and keep it boiling till it is perfectly clear. Run it through a clean napkin, put it into a close stopped bottle, and it will keep for months, as an elegant article on the sideboard for sweetening. CLARY WINE. Boil fifteen gallons of water, with forty-five pounds of sugar, and skim it clean. When cool put a little to a quarter of a pint of yeast, and so by degrees add a little more. In the course of an hour put the smaller to the larger quantity, pour the liquor on clary flowers, picked in the dry: the quantity for the above is twelve quarts. If there be not a sufficient quantity ready to put in at once, more may be added by degrees, keeping an account of each quart. When the liquor ceases to hiss, and the flowers are all in,