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Sugar Stages

SUGAR, Different Degrees of Preparing. The various purposes to which sugar is applied, require it to be in different states; these are called degrees, and are thirteen in number, called as follows:

Petit Lisse, or First Degree Replace the clarified sugar in the preserving-pan, to boil gently, take a drop of it on the thumb, touch it with the fore-finger; if, on opening them, it draws to a fine thread, and in breaking, forms two drops on each finger, it is at the right point.

Lisse, Second Degree. A litte more boiling brings it to this point; when the thread will draw further before it breaks.

Petit Perle, Third Degree. At this point the thread may be drawn as far as the span will open, without breaking.

Grand Perle, Fourth Degree. On still increasing the boiling, little raised balls are formed on the surface of the sugar.

Petit Queue de Cochon, Fifth Degree. Take up some of the sugar on a skimmer, and drop it on the rest, when it should form a slanting streak on the surface. Boil it a little longer, and it will reach the

Grand Queue de Cochon, orSixth Degree. The streak or tail is now larger.

Souffle, Seveth Degree. Take out a skimmerful of the sugar, blow through it, and small sparks of sugar will fly from it.

Petit-Plume, Eighth Degree. The same proof as above; the sparks should be larger and stronger.

Grande Plume, Ninth Degree. Take the sugar in the skimmer, as before, give it a shake, and if the sparks are large, and adhere together on rising, it is at the right point.

Petit Boulet, Tenth Degree. Dip your fingers in cold water, and then into the sugar instantly, and again into the water, when the sugar will roll into a ball, which will be supple when cold.

Gros Boulet, Eleventh Degree. At this point, the ball or bullet will be harder when cold than at the last.

Casse, Twelfth Degree. Prove as above; the bullet should crumble between the fingers, and on biting, will stick to the teeth; at the next point,

Caramel, Thirteenth Degree, It should snap clean. This point is very difficult to attain, for in increasing the height, the sugar is apt to burn; it is better therefore to try the proof very frequently.

Another caramel is frequently used by the confectioner, and is of a deep color; it is made by putting a little water to the sugar, and boiling it without skimming, or otherwise touching the sugar, till of the right color, then take it off and use immediately.

If, on preparing the sugar, you happen to miss the right point, add a little cold water, and boil once more.

Observations. --The skimmer should never be left in the preserving-pan after the sugar is clarified, nor after the scum is removed.

Be very careful not to stir or disturb the sugar, as that would cause its diminution.

In boiling the sugar (particularly the two last degree), the sugar is continually rising and falling; and on falling, leaves marks on the sides of the pan, which the heat of the fire would soon burn, and thereby spoil the whole of the sugar; to avoid this, have by the side of you a pan of cold water, and a sponge, with which wipe the sides of the pan carefully, the instant after the sugar has fallen.

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