Spun Sugar—To make.
Put 1 lb. of sugar into a clean pan, with ½ pt. of water.
Set it over a very clear, slow fire, take off the scum as it rises.
Boil it till it looks firm and clear and of an amber colour.
Then take out a little with a silver spoon when cool, if it can
be drawn out like a thread from the spoon, it is boiled enough
and should be spun over the oiled handle of a wooden spoon
into a mass of sugar threads to ornament any sweet dish.
To do this properly, you must stand on a chair to give
height; hold the oiled wooden spoon in the left hand, and in
your right hand hold another spoon with a little of the caramel
in it; toss the caramel across the oiled handle of the wooden
spoon so that it falls in long threads over it and hangs from it.
Place paper on the ground to protect the floor. In frosty or dry
weather you can make the spun sugar some time before it is
wanted, but in damp weather make it only just before sending
it to table, or it will melt.
and stir well in. Put all on the fire, and stir on gently till it
begins to simmer.
Do not skim, but if you think it cooks too fast, draw the pan
to the side of the fire. If still cooking too fast, add from time to
time a little cold water at any point where there is least scum.
Still do not skim, but when nearly done, in about 1 hour, it clears
itself. Let it go on for a few minutes, then take it off very gently.
Let it stand 15 minutes, and strain with a skimmer, and it will
be ready for the finest preserves.