Show IF SUGAR BOILS TOO LONG Add a Few Tablespoonfuls of Cold Water and Boll Again Boiling sugar and water for Ices or Icing Is a somewhat ticklish operation opera-tion as every cook knows It cooked too much it will be sugary and It not enough It will run The latter fault can be remedied by returning to the stove for a few minutes min-utes When the boiling has gone beyond the desired degree the consistency can be reduced by adding a few tablespoonfuls table-spoonfuls of cold water and boiling again If the sugar has been burnt the taste will remain even though sugaring has been prevented Never stir sugar and water whIle boiling if you do not want It to granulate granu-late Watch It carefully and take It off at tho critical moment which inmost in-most cases must be decided by experience exper-ience |