Miss Corson's practical American cookery and household management

Caramel is the point at which sugar begins to burn. It becomes tinged with yellow, and then quickly browns, and begins to smoke ; to check the boiling, set the sugar-boiler into a pan of cold water for a moment, and then use the sugar. TO PREVENT GRANULATION IN BOILING SUGAR. As the sugar boils, repeatedly wipe the sides of the boiler, where the sugar bubbles against it, with a cloth wet in cold water; and add five or six drops of lemon-juice or vinegar, or dissolved citric acid or cream of tartar," or salad-oil, or a very small bit of butter, or a teaspoonful of honey ; in short, any acid or fat, in very small quantity, to keep the sugar smooth ; and do not stir it while it is boiling. The fat or acid must be used in very small proportion, or the sugar will be spoiled ; above all, keep the sides of the sugar-boiler clean with the wet cloth. BOW TO REDUCE BOILING SUGAR A DEGREE. If sugar boils beyond the desired degree, reduce it by adding a few tablespoonfuls of water, and boil it again. If it has reached the point of burning, the consistency may be reduced, but the taste of burned sugar will remain. But the sugar should be too carefully watched and tested to allow burning. NOUGAT. Blanch a pound of almonds after they are shelled, by pouring boiling water over them, and then rubbing off the skins with a wet towel ; cut the blanched almonds in several pieces, and put them into a moderate oven, in a pan ; occasionally shake them, until they are very hot, but do not let them brown ; meantime put half a pound of fine white sugar over the fire, in a thick saucepan or sugar-boiler, with a teaspoonful of lemon-juice, and stir it with a wooden spoon until the sugar is entirely melted and small bubbles begin to show on the surface ; then at once throw in the hot almonds, stir them gently through the sugar until they are mixed with it, and then pour out the nougat on an oiled slab or dish, flattening and smoothing it with half a lemon dipped in oil ; work quickly, because the nougat hardens fast. Pistache nuts are sometimes added to the almonds in making ' A saltspoonful of cream of tartar is enough for a pound of sugar. FREEZING-TUB FOR FROZEN PUDDINGS. This engraving shows the mould containing the pudding which is to be frozen set in the tub of freezing-mixture, and [illustration: Freezing-Tubs for Ices and Frozen Puddin.] also the mould entirely covered with ice packed upon it ; over the ice a folded blanket or a piece of clean carpet is thrown, until the pudding is entirely frozen. FROZEN CABINET-PUDDING. Dissolve half an ounce of gelatine in a gill of hot water, and keep it warm enough to be liquid ; break into a saucepan the yolks of six raw eggs, add to them half a pound of white sugar, a quart of cream, and a teaspoonful of any preferred flavoring ; cut in small pieces a quarter of a pound of citron, making as many slices as possible in the form of leaves j use four ounces each of candied cherries, pineapple, and any other French fruit, cutting the last two in small dice ; with the citron-leaves and cherries make wreaths upon the bottom and sides of the inside of a three-pint plain tin mould which has a tight cover, filling each piece of fruit against the mould with a small bit of cold butter ; cut pieces of