Having boiled your sugar to the seventh degree, as in the last, oil the
handle of a wooden spoon, tie two forks together, the prongs turned
outwards, dip them lightly into the sugar, take out and shake them to
and fro, the sugar running from them over the spoon forming fine silken
threads, proceeding thus until you have as much as you require, take it
from the spoon and form it with your hands into whatever may be directed
for the garnishing of any dish, not, however, too thick, or it would
look heavy. An experienced hand would prefer doing it from the lip of
the sugar-pan.
Other kinds of ornaments from sugar are made in a similar manner by
oiling a mould or shape and running fillets of the sugar from the lip of
the pan over it as tastefully as possible, but as I have not referred to
it in this work I will not enter into its details.