Allow to every pound of sugar half a pint of water, and to every two pounds the white of an egg; beat the eggs up well, and mix them among the water; then put in the sugar, and let it stand to soften a little before you set it on the fire; stir it after the pan is on the fire till the sugar is quite dissolved; when it comes to a boil, and the scum rises fast, throw in a little cold water, and let it continue to boil till it rises again, then take the pan off; let the sugar settle a little, and skim it, letting the scum run through a hair sieve into the pan, so that nothing but the dross remains; set the pan again on the fire, and when it comes to a boil add more cold water, which makes a second scum rise; treat it the same way as the first, and it is ready for use. The terms in sugar-boiling are first a "small blow," which is when it bubbles if blown through a skimmer; five minutes more makes it a "strong blow;" in four minutes it becomes a "flutter;" and in five minutes after a "crack," which is ascertained by dipping a stick in cold water, then in the sugar, and again in the water, when the sugar which adheres should slip off and crack between the fingers.

One minute's more boiling makes it caramel, when the pan should be taken off the fire, and stood to cool for a minute in water; if allowed to boil longer, the sugar becomes burnt, and is unfit for use.