To Clarify Syrup For Sweetmeats Recipe

Put your sugar into the preserving kettle, turn in the quantity of cold

water that you think will be sufficient to cover the fruit that is to be

preserved in it. Beat the whites of eggs to a froth, allowing one white

of an egg to three pounds of sugar--mix the whites of the eggs with the

sugar and water, set it on a slow fire, and let the sugar dissolve, then

stir the whole up well together, and set it where it will boil. As soon

as it boils up well, take it from the fire, let it remain for a minute,

then take off the scum--set it back on the fire, and let it boil a

minute, then take it off, and skim it again. This operation repeat till

the syrup is clear--put in the fruit when the syrup is cold. The fruit

should not be crowded while preserving, and if there is not syrup enough

to cover the fruit, take it out of the syrup, and put in more water, and

boil it with the syrup before putting back the fruit.

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