Add to three pounds of highly-refined sugar one pint and a quarter of spring water, with sufficient white of egg to clarify it in the manner directed in the last receipt but one: pour to it, when it begins to whiten and to be very thick, a dessertspoonful of the strained juice of a fresh lemon; and boil it quickly till it is at the point which we have indicated above. A few drops of essence of lemon may be added to it, just as it is taken from the fire. Pour it on to a marble slab, or on to a shallow dish which has been slightly oiled, or rubbed with a morsel of fresh butter; and when it begins to harden at the edges, form it into sticks, lozenges, balls, or any other shapes at pleasure. While it is still liquid it may be used for various purposes, such as Chantilly baskets, palace bonbons, des croques-en-bouches,* cerises au caramel, etc.: for these the vessel containing it must be set into a pan of water, and it must again be liquefied with a very gentle degree of heat should it cool too quickly.
As it soon dissolves if exposed to damp, it should be put into very dry canisters as soon as it is cold, and these should be kept in a dry place.
* These are formed of small cakes roasted chestnuts, and various other things, just dipped singly into the barley-sugar, and then arranged in good form and joined in a mould, from which they are turned out for table.
Best sugar, 3 lbs.; water, 1 1/4 pint; white of egg, 1/4 of 1; lemon-juice, 1 dessertspoonful.