X.--CONFECTIONS IN SUGAR-BOILING.
180. Clarifying Sugar 73
181. Testing Sugar 74
182. To boil Sugar to the degree called “Pearled” 74
183. To boil Sugar to the degree called “Blown” 74
184. To boil Sugar to the degree called “Feathered” 74
185. To boil Sugar to the “Ball” Degree 74
186. To boil Sugar to the degree called “Crackled” 75
187. To boil Sugar to the degree called “Caramelled” 75
188. To boil Sugar by the Thermometer 75
189. Barley Sugar 75
190. Barley Sugar Drops 76
191. Acid Drops 76
192. Pine-apple Drops 76
193. Poppy Drops 76
194. Ginger Drops 77
195. Cayenne Drops 77
196. Ginger Candy 77
197. Lemon Candy 77
198. Peppermint Candy 77
199. Rose Candy 77
200. Burnt Almonds 78
201. Cast Sugar Drops 78
202. Rose Drops 79
203. Orange-flower Drops 79
204. Chocolate Drops 79
205. Coffee Drops 79
206. Barberry Drops 79
207. Peppermint Drops 80
208. Pine-apple Drops 80
209. Vanilla Drops 80
210. Ginger Drops 80
211. Lemon Drops 80
212. Orange Drops 81
213. Pear Drops 81
214. Lavender, Violet, Musk, and Millefleur Drops 81
215. Pink Burnt Almonds 81
216. Philadelphia Caramels 81
217. Boston Chips 82
218. Engagement Favours 82
219. Almond Hardbake 82
220. To make Gum Paste 83
221. To spin a Silver Web 83
222. To spin a Gold Web 83
223. A Spun Sugar Pyramid 84
224. To spin a Gold Sugar Crocanth 84
225. To spin a Gold Cup 84
226. A Spun Sugar Bee-hive 85
227. To Ornament a Bee-hive 85
XI.--COLOURING SUGAR.
228. To prepare Sugar for Colouring 87
229. To colour Sugar 87
230. Blue Colouring 87
231. Carmine Colouring 88
232. Green Colouring 88
233. Another Way 88
234. Orange Colouring 88
235. Red Colouring 89
236. Yellow Colouring 89
XII.--LOZENGES.
237. Peppermint Lozenges 90
238. Rose Lozenges 90
239. Ginger Lozenges 91
240. Transparent Mint Lozenges 91
241. Cinnamon Lozenges 91
242. Clove Lozenges 91
243. Nutmeg Lozenges 91
244. Lavender Lozenges 91
245. Vanilla Lozenges 91
246. Brilliants 91
XIII.--ICE CREAMS.
247. Vanilla Ice Cream 92
248. Bisque or Biscuit Glace 93
249. Crushed Strawberry Ice Cream 93
250. Hokey Pokey 93
251. Cocoanut Ice 94
XIV.--PRESERVING FRUITS.
252. Large Strawberries 95
253. Strawberry Jam 96
254. Raspberry Jelly 97
255. Black Currant Jelly 97
256. Red Currant Jam 97
257. Apple Jelly 97
258. Gooseberry Jam 98
259. Orange Marmalade 98
XV.--CHOCOLATE.
260. General Directions for Making Chocolate 99
261. Chocolate Harlequin Pistachios 100
262. Chocolate Drops with Nonpareils 100
263. Chocolate in Moulds 100