. The Century cook book : with a new supplement of one hundred receipts of especial excellence. into nests or otherKteping, forms desired. Place the spun sugar under a glassglobe as soon as made. Under an air-tight globewith a small piece of-Ume it may keep crisp for a dayor two, but it readily gathers moisture, and it is saferto make it the day it is to be used. Do not attemptto make it on a damp or rainy day, and have no boil-ing kettles in the room (see general directions forboiling sugar, page 513). GLAC^ ORANGES AKD GRAPES Divide an orange into sections; do not break theinside skin, for i
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. into nests or otherKteping, forms desired. Place the spun sugar under a glassglobe as soon as made. Under an air-tight globewith a small piece of-Ume it may keep crisp for a dayor two, but it readily gathers moisture, and it is saferto make it the day it is to be used. Do not attemptto make it on a damp or rainy day, and have no boil-ing kettles in the room (see general directions forboiling sugar, page 513). GLAC^ ORANGES AKD GRAPES Divide an orange into sections; do not break theinside skin, for if the juice escapes in ever so small aquantity the section must be discarded. Let themstand several hours until the surface has become verydry. Remove grapes from the bi nch, leaving a shortstem attached to each one. Boil some sugar to 340°,or the point just before the caramel stage (see direc-tions for boiling sugar, page 512). Remove the panfrom the fire and place it for a moment in water toarrest the cooking. Drop the orange sections intothe sugar, one at a time, and remove them with a. GLACfi GBAPES IN NEST OF SPUN SUGAK. SUGAR AND ITS USES 517 candy wire or witli two forks, and place them on anoiled slab to dry. With a pair of pincers take eachgrape by the small stem and dip it into the sugar,and be sure it is entirely coated. Place each sepa-rately on the slab to dry. If the day is damp, thesugar not sufiBciently boiled, or the fruit at all moist,the sugar wiU all drain off; therefore the work must causes ofbe done only under the right conditions. Candied faiime-cherries may be treated in this way: first wash themto remove the sugar; let them dry, then pierce themwith an artificial stem and dip them carefully so asnot to deface the stem. CANDIES When making candies observe carefully the rulesfor boiling sugar. When sugar reaches the candystage, the water has evaporated, and the tendency isto return to the original state of crystals. If it isjarred, or is stirred, or if t
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