BARLEY SUGAR
, Put a pound of loaf sugar and a. gill of water into a saucepan. When the sugar is dissolved, add a pinch of cream of tartar and the rind of half a lemon. Pour on a slightly oiled marble slab. When it begins to harden at the edges form into balls or squares or cut into strips with oiled scissors and twist into sticks.
PALACE BONBONS.
Now come some bonbons popular in the days of William IV.
Clear the sugar off candied orange and lemon peel. Cut into squares. Stick these one by one on a skewer and dip them into liquid barley sugar made as above, y Place them on a dish rubbed with the smallest quantity of oil.. When cold, lay them in tin .boxes with oiled paper between each layer.
Next time you ore whipping cream, add a pinch of salt to it. The cream will become thick very quickly. Be sure after adding the salt to finish whipping the cream in the open air.
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Bibliographic details
Evening Post, Volume CXXVII, Issue 17, 21 January 1939, Page 19
Word Count
170BARLEY SUGAR Evening Post, Volume CXXVII, Issue 17, 21 January 1939, Page 19
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