The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-03-25
CRYSTALIZED DELEGATES.
a Popular and Profitable Mode OF
Preserving Fruit, Nuts, Etc.

Although the day of small fruit is
not yet here, spring has arrived, and
it is not too early TO make plans for
the best methods of preserving fruits
for future use.
Small fruits have a great future be-
fore them, if candied, or perhaps a
better way to state the case is that
the thrifty housewife, who is not
averSe to turning an honest penny in
a quiet way, has a future before her
if she will thoroughly master the sub
ject Of crystalizing fruits.
They are in such demand at present
for culinary and decorative purposes
that their price has gone UP almost
higher than the proverbial kite, and
the clever woman is going to take ad-
vantage of this fact For 40 cents a
pound, or less, crYstalized- fruits may
be sold at a profit; 81, SO and 81 per
pound is the price in the shops. With
little advertising or canvassing
among friends, a market could surely
be found this season for all the small
fruits one could find time to prepare.
Cherries, strawberries, Dlums, cur
rants, grapes, all are in demand;
also crystalized rose petals, violet and
orange blossoms and crystalized orange
and lemon peel The wise woman
at this work begins at once,
say, with rose petals, if she live near
a florist, or orange and lemon peel.
At the beginning, the subject of the
varying degrees of sugar boiling is
an important one to consider. In the
first place if the cook is very par
ticular, she Clarifies the sugar used;
this is easily done by thoroughly beat
ing up half the white of an egg in
rcft To-
then add five pounds of sugar, mixed
with a pint of water. Heat gently,
till scum rises, remove the kettle
from the fire and skim, replace the
kettle on the fire till the scum rises
again, continue this process until scum
ceases to appear. For very bright
effects, bone black is used in the pro-
portion Of one ounce to every pound
of sugar. the syrup must be filtered,
and refiltered through a flannel bag
until it becomes clear.
Now in regard to boiling sugar to
make it crystalline, mix water with
the sugar in the ratio of one quart
of water to a scant two pounds of
sugar Heat this to 215 degrees, this
brings the syrup to such state that
if a little is drawn out between the
thumb and finger, it extends like
silken thread-from thence the tech
grees, we have large thread" Small
thread is necessary for crystallizing
purposes. The bali stage is reached
at 240 degrees, then if dipped into ice
water rolled between the thumb and
finger. it forms into marble-l like
lump, without being sticky.
To make crystalliZd or glace cher
ries or strawberries. take one quart
of the fruit, rather under than over
ripe. and drop the fruit, one by one,
into sugar at the small thread stage;
remove to an oiled slab to dry. If
care is used in dipping them in and
out, the shape will be preserved.
In crystallizing violets, rose petals or
orange blossoms, the proportion is two
ounces of flowers to each pound of SUI
gar. Having removed stamens and
pistils from the flowers, spread the lat
ter on paper and dry for several hours,
(the dish which holds it being placed
in a bowl of ice water) and dip the
petals or flowers in a few. at a time,
with a pair of wire tongs; take out
and dry on oiled paper, afterwards
sprinklng with pulverized sugar.
OTHER DELICACIES.
To crvstallize French chestnuts or