Put two cupfuls of sugar and a half cupful of water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly without touching it for about ten minutes, or until it is a clear syrup. The syrup can be made in larger quantities and kept in preserve jars ready for use. To keep well it should be boiled to a rather thick consistency, or should register 32° on the syrup gauge. For parfaits it should be thinner or register 20°. For water ices it should register 32° (see boiling sugar, page 513).

In using syrups by measure, articles may be too much sweetened if the right degree is not designated; but if one has not a syrup gauge the sweetening must be determined by taste. All classes of ice-creams are better sweetened with syrup than with sugar. It seems to give them more smoothness and delicacy.