To Color Pink.—Use a little car mine moistened with rose wat,er.
Granite Sugar.—Crush by crack ing it with a hammer a pound of fine loaf sugar into small lumps. Place these on d hard, smooth surface and break them up fine with a wooden mallet or any smooth piece of hard wood. Shake first through a coarse sieve to remove the lumps, and after wards through a very fine sieve to re move the powdered sugar. The re sult will be in grains of intermediate size, like coarse sand or gravel, known by confectioners as granite sugar.
To Color Granite Sngar.—Any of the above coloring matters may be used to tint granite sugar to any de sired stage. Pour a few drops of the coloring matter on a plate, spread the sugar over this, and dry on a screen with very moderate heat. While drying, rub the sugar fre quently between the hands to prevent the corners sticking together. Pre serve in a closely stoppered glass bottle in a warm, dry place for use.
Flavorings for Candy.—Buy only the most expensive grades of flavor ing extracts for candies. Every first class dealer has the better qualities or can obtain them on request. This is important for two reasons: the flavor of the candy will be improved and a few drops only will be re quired. The less moisture added to fondant the easier it is to work.
Or buy the essential oils of rose, wintergreen, peppermint, cloves, and others, drop them on lump sugar, pulverize the sugar with a rolling pin and carefully preserve in tightly stoppered bottles until required for use.
To Flavor Sugar.—As a matter of convenience in flavoring candies, it is customary with confectioners to fla vor in advance a quantity of loaf or other sugar and have it in readiness to be mixed with sirup to impart any flavoring that may be desired. Fla voring matter should not be added to sirup uritil the process of boiling is at an end and the sirup is ready to be taken from the fire, otherwise the flavor, which is usually imparted by one of the volatile essential oils,_will be evaporated and lost.
, To Flavor Orange.—Grate the rind of 1 or more oranges on a suitable quantity of lump sugar and place the whole in a tightly stoppered bot tle until the sugar has been thor oughly impregnated and the rind dries and can be readily scraped off. Remove the rind and preserve the sugar for future use.
To Prepare Lemon Sugar.—Grate the rind of 1 or more lemons and prepare in the same manner as or ange sugar.
Cinnamon Sugar.—Dry A ounce of cinnamon and pulverize with A pound of loaf sugar by grinding in a mor tar or with a suitable piece of hard wood. Cork tightly and preserve for use.
Clove Sugar.—Pulverize 1 ounce of cloves to A pound of loaf sugar and preserve in the same manner as cin namon sugar.
Ginger Sugar.—Preserve A ounce of pulverized ginger in the manner described above for cinnamon su gar.
Vanilla Sugar.—Pulverize 4 slicks of vanilla with A pound of loaf sugar and preserve for use.