Sugar used in moderation is nourishing and good, but much of it destroys the appetite, and injures the digestion. Moist sugar is the sweetest, and most opening; refined sugar, of a binding nature. The preparations made of sugar, such as barley-sugar, sugar-candy, etc. are all indigestible and bad, as the good properties of the sugar are destroyed by the process it undergoes in the making them. They are particularly injurious to children, from cloyins their delicate stomachs. Young children are in general better without sugar, as it is very apt to turn acid and disagree with weak stomachs; and the kind of food they take has natural sweetness enough in it not at all to require it.

How To Clarify Sugar

To every three pounds of loaf sugar, allow the beaten white of one egg, and a pint and a half of water; break the sugar small, put it into a nicely-cleaned brass pan, and pour the water over it; let it stand sometime before it be put upon the fire; then add the beaten whites of the eggs; stir it till the sugar be entirely dissolved, and when it boils up, pour in a quarter of a pint of cold water; let it boil up a second time; take it off the fire and let it settle for fifteen minutes; carefully take off all the scum; put it. on the fire, and boil it till sufficiently thick, or if required, till candy high; in order to ascertain which, drop a little from a spoon into a small jar of cold water, and if it become quite hard, it is then sufficiently done; or dip the thevil into the sugar, plunge it into cold water, draw off the sugar which adheres to the stick, and if it be hard and snaps, the fruit to be preserved must be instantly put in and boiled.

Sugar Ruffs

A pound of pounded and sifted loaf sugar beaten well with the whites of three eggs, and flavored with oil of cinnamon, lemons, or orange-flower water, and baked in the same way as the meringues, served in a napkin, or used to garnish dishes of preserves.

How To Boil Sugar

To every pound of sugar allow half a pint of water; stir it over the fire till the sugar be entirely dissolved; when it first boils up, pour in a little cold water, and when it boils a second time, take it off the fire; let it settle ten minutes, carefully scum it, and boil it for half an hour or a little longer, and then put in the fruit.