1311. Coloured Sugars For Ornamenting

Pound some sugar, and sift it through a coarse sieve, lay a little upon a plate, pour into it a few drops of carmine, or prepared cochineal, mixing it well in, then put it into your screen to dry, stirring it frequently, keep it dry in a canister for use when required.

1312. Green Coloured Sugar

Pound a few handfuls of fresh gathered young spinach, let it be well washed and drained from the water, pound it well, stalks and all, then twist it through a tammy cloth into a stewpan with a little salt, put this liquor on the fire to simmer, and when it is well curdled strain off the water from the curd upon the back of a lawn sieve, rub it through the sieve on to a plate; use some of this to some sifted sugar, as for the former.

This is the wholesome colouring in green pea soups or forcemeats.

1313. Caramel Conserve

Clarify the quantity of sugar you may require, and boil it to caramel; have ready some cases of double paper, pour in your sugar to the thickness of half an inch, and trace on its surface the forms you wish it to have; when cold break it according to those marks. This conserve may be coloured and flavoured according to the fancy.

1314. Sugar A La Neige

Blanch a quarter of a pound of bitter almonds, pound them to a very fine paste in a marble mortar, with the whites of four eggs; when perfectly smooth add a pound of the best lump sugar (powdered), and five more whites of eggs, stir all together well until of such consistence that it may be kneaded without adhering to the hands; divide into two parts, tinge one with a red colour either with cochineal or bolus armena, perfume it with essential oil of roses or bergamot. The other portion white must be thus flavoured; grate the rind of two fine lemons on a small piece of sugar, scrape off the surface, and when pounded in a small mortar work it into the white paste, sprinkle your slab with powdered sugar, then roll out to about half an inch in thickness the paste, cut it with a paste cutter about two inches in diameter, arrange them on white paper which place on a baking-tin, and put them into a moderate oven for three quarters of an hour. Proceed the same with the coloured paste. Detach them from the paper when cold.

1315. Sugar Paste

One pound of flour, four ounces of sugar, four ounces of butter, a little salt, one egg, mix together with a little water. This is an excellent paste for a second course dish.