Break a pound of highly-refined sugar into lumps, put it into a preserving--pan, and pour over it about the third of a pint of spring water; let it stand until the sugar is nearly dissolved, then set it oyer a per-fectly clear fire, and boil it until it becomes a thin syrup. Have ready in a large cup a teaspoonful of the very best ginger in powder, mix it smoothly and gradually with two or three spoonsful of the syrup, and then stir it well into the whole. Watch the mixture carefully, keep it stirred, and drop it often from a spoon to ascertain the exact" point of boiling it has reached. When it begins to fall in flakes, throw in the freshly-grated rind of a very large lemon, or of two small ones, and work the sugar round quickly as it is added. The candy must now be stirred constantly until it is done: this will be when it falls in a mass from the spoon, and does not sink when placed in a small heap on a dish. It must be poured, or laded out, as expeditiously as possible when ready, or it will fall quite into powder. If this should happen, a little water must be added to it, and it must be reboiled to the proper point.
The candy, if dropped in cakes upon cold dishes, may be moved off without difficulty before it is thoroughly cold, but must not be touched while quite hot or it will break.
Sugar, highly refined, 1 lb.; water, 1/4 of a pint; ginger, 1 teaspoonful; rind of 1 large lemon.