Barley Sugar

Put into a pan and boil one pound of loaf sugar, a small teacupful and a half of water and a tiny pinch of cream of tartar.

Test whether it's ready by dipping a wooden skewer into the hot mixture, then plunging this in cold water. If the sugar is brittle, it's ready for the addition of the juice of a quarter of a lemon and a little safron coloring.

Let it boil to 300' F. by the thermometer, pour it on a sweet-oiled marble slab and cut into strips with scissors. Twist these and store them in glass bottles.

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