When sauces and made-dishes need to be
thickened as well as browned, roux or brown
thickening should be used. When the colour
only is required, it may often be sufficiently
imparted by means of a Little claret or mush-
room ketchup, or by frying the meat and onions
used till they are a light-brown colour, or by
stewing onion-skins or burnt onions in the
sauce. Some cooks adopt the slovenly and dan-
gerous practice of melting a knob of sugar in
an iron spoon, and adding this to the prepara-
tion ; but this plan is almost certain to give to
the sauce a bitter, burnt taste. Sugar brown-
ing is a convenient preparation, which will give
to the sauce the requisite brown colour, and if
it be carefully made there will be no fear
that it wiU impart an unpleasant taste. To
make it, proceed as follows : — Take a quarter
of a pound of good brown sugar ; put it into a
delicately-clean saucepan, and stir it without
ceasing over a gentle fire till it melts and
begins to acquire a little colour. Draw it back,
and let it bake slowly, still stirring, until it is
almost black without being at all burnt. Pour
a quart of water upon it, let it boil gently until
dissolved, skim it, strain through muslin, put the
preparation when cold into small bottles, stop-
per closely, and it will be fit for use. If liked,
this browning may be slightly flavoured by the
addition of ketchup, cloves, onions, pepper, and
salt ; but it is more likely to be generally useful
if it is quite plain. Time to prepare, about an
hour. Sufiicient, a few drops will colour a pint
of gra-\y.
Sugar, Burnt, or Caramel (see Caramel
or Burnt Sugar).
Siigar Cakes. — Rub half a pound of fresh
butter to cream ; then add half a pound of
powdered sugar, three well-whisked eggs, one
pound of flour, and as much milk as will form a
dough✪ Sugar Cakes. The milk and flour should be added
alternately. Roll the pastry out, cut it in
small round cakes, and bake these on a floured
tin in a moderate oven.
Sugar, Clarified, for Fresh-water
Ices. — Break two pounds of refined sugar into
small pieces, and put these into a saucepan
with two pints of cold water. Let the sugar
dissolve, then add a tea-spoonful of white of
egs^ lightly beaten✪ Sugar, Clarified, for Fresh-water Ices. As the scum rises take it
off, and keep the sugar boiling until the scum
ceases to rise. ^Vhen it is quite clear, strain it
thi-ough muslin, and it wiU be fit for use. If
liked, it may be put into a bottle and closely
stoppered. It will keep for some time. Time
to boil, ten minutes.
Sugar, Coloured.— Crush some lump
sugar coarsely. Drop a little prepared cochineal
upon the palms of the hands, and rub the sugar
between them till it is equallj- coloured. Put it
in a warm place, and when dry it will be ready for
use. Spinach-juice may be used to colour the
sugar green, and an infusion of saffron to colour
it yellow. Chocolate will impart a brown tint,
and a little indigo a blue tint. Pink sugar-
candy is very pretty for ornamenting cakes and
sweet dishes.
sua
(941)
sua
Sugar, Devices in.— To make these take
any quantity of powdered loaf sugar, make it
into a paste with mucilage, and mould it to
taste.
Sugar, Fish Preserved with. — A
Page 1930 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When sauces and made-dishes need to be thickened as well as browned, roux or brown thickening should be used. When the colour only is required, it may often be sufficiently imparted by means of a Little claret or mushroom ketchup, or by frying the meat and onions used till they are a light-brown colour, or by stewing onion-skins or burnt onions in the sauce. Some cooks adopt the slovenly and dangerous practice of melting a knob of sugar in an iron spoon, and adding this to the preparation ; but this plan is almost certain to give to the sauce a bitter, burnt taste. Sugar browning is a convenient preparation, which will give to the sauce the requisite brown colour, and if it be carefully made there will be no fear that itwwill impart an unpleasant taste. To make it, proceed as follows:— Take a quarter of a pound of good brown sugar ; put it into a delicately-clean saucepan, and stir it without ceasing over a gentle fire till it melts and begins to acquire a little colour. Draw it back, and let it bake slowly, still stirring, until it is almost black without being at all burnt. Pour a quart of water upon it, let it boil gently until dissolved, skim it, strain through muslin, put the preparation when cold into small bottles, stopper closely, and it will be fit for use. If liked, this browning may be slightly flavoured by the addition of ketchup, cloves, onions, pepper, and salt ; but it is more likely to be generally useful if it is quite plain. Time to prepare, about an hour. Sufficient, a few drops will colour a pint of gravy.
Sugar, Burnt, or Caramel (see Caramel or Burnt Sugar).
Siigar Cakes. — Rub half a pound of fresh butter to cream ; then add half a pound of powdered sugar, three well-whisked eggs, one pound of flour, and as much milk as will form a dough. The milk and flour should be added alternately. Roll the pastry out, cut it in small round cakes, and bake these on a floured tin in a moderate oven.
Sugar, Clarified, for Fresh-water Ices. — Break two pounds of refined sugar into small pieces, and put these into a saucepan with two pints of cold water. Let the sugar dissolve, then add a tea-spoonful of white of egg, lightly beaten. As the scum rises take it off, and keep the sugar boiling until the scum ceases to rise. ^Vhen it is quite clear, strain it through muslin, and it will be fit for use. If liked, it may be put into a bottle and closely stoppered. It will keep for some time. Time to boil, ten minutes.
Sugar, Coloured.— Crush some lump sugar coarsely. Drop a little prepared cochineal upon the palms of the hands, and rub the sugar between them till it is equally coloured. Put it in a warm place, and when dry it will be ready for use. Spinach-juice may be used to colour the sugar green, and an infusion of saffron to colour it yellow. Chocolate will impart a brown tint, and a little indigo a blue tint. Pink sugarcandy is very pretty for ornamenting cakes and sweet dishes.
sua
(941)
sua
Sugar, Devices in.— To make these take any quantity of powdered loaf sugar, make it into a paste with mucilage, and mould it to taste.
Sugar, Fish Preserved with. — A
Records on this page
Sugar CakesSugar CakesSugar, Clarified, for Fresh-water Ices