The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Boil clarified sugar as for Barley Sugar, put it on the slab, and mix with the sugar a quarter of an ounce of tartaric acid. Fold the edges of your sugar over the acid, and continue in this way to mix the acid, but do not pull it. Roll it out in long sticks, cut them in small drops, and mix them in sugar dust, the same as Kisses. JUJUBE PASTE. Dissolve a pound of gum Senegal in water, add half an ounce or an ounce of orange-flower water. Put it in a clean preserving-pan, over a slow fire; keep stirring it till evaporated to a moderate consistence, then add half a pound of clarified loaf sugar boiled to a candy height; stir the whole till evaporated to a good consistence. Run it into the flat tins, with an edge about a quarter of an inch deep; place them in a warm place, or in a stove to dry., when sufficiently hard, cut it into small diamonds. PARADISE TWIST. Boil a pound of loaf sugar mixed with a little water over a clear fire; put in a little gum-water to clear it, take off the scum, and just before it is boiled enough, put a table-spoonful of vinegar into the pan; boil it sufficiently as directed for Barley-sugar; pour it on a slightly oiled marble slab, take up one part of it, and lay it over the other; pull it, cut it into the lengths of twist; roll them, and streak them with red or any other colour. Paradise twist, as well as common twist, is coloured with vermillion, by dissolving some of the colour in gum-water, white of egg, or isinglass; or by using the colour in powder, and mixing it in part of the sugar when boiled; when the sugar you have poured on the marble slab, is cool, colour it all over with this mixture, fold it over, cut into lengths, and twist them. This practice, is, however, not very ornamental, and is so unwholesome, that it ought not to be used. COMMON TWIST. Boil two pounds of moist sugar over a clear fire, in a preserving pan, with half a pint of water; it should boil to the crackled degree, (see Sugar Boiling); then pour it on the slab, drop a few drops of the oil of peppermint upon it; fold it over, pull it, cut it into lengths, and make it up as directed for Paradise Twist. TO PULL TWIST, BULLS* EYES, &C. Fix a staple in the wall, and rub a little butter over it; put your sugar on the staple, and pull it towards you; continue doing so till it is perfectly white. BEST BULLS* EYES. Boil a quart of clarified sugar in a pan over a clear fire, till of the degree of crackled, (see Sugar Boiling) try it as directed for Barley sugar ; when nearly boiled enough, put in half a tablespoonful of lemon-juice; let it boil again, try it as before, and when it will snap, it is done. Pour it out upon a slightly oiled marble slab, and put twelve or fourteen drops of either essence of lemon or oil of peppermint on your sugar, take the sides of your sugar as it cools, and fold them into the middle. When cool, cut them the size and shape you want. The more expedition you use in cutting them the better, as the sugar will soon get hard and brittle. Some use an iron stamp to cut them to the size and form they want them. You may colour the whole, or part of it with hay saffron, cochineal, orchil, or rose pink, dissolved in spirits of wine. COMMON BULLS EYES