Using Syrups For Ices And Desserts

Syrup gives more satisfactory results than does sugar in sweetening compotes and especially water ices. Syrup does not, however keep well for a very long time; boiled to a high density the surface soon crusts over, and, at low density, mould soon appears on the surface. On this account in small families, unless ices are made almost daily, it is preferable to make as occasion demands. If, however, the making of ices, compotes, etc., be of frequent occurrence, it is well to have on hand a stock of syrup registering from 28° to 32° by the syrup gauge. To prepare water ices, simply add fruit juice to bring the density down to 18° or 20°. To test the syrup, turn a little into a test tube or tall bottle about an inch and a half in diameter, put in the syrup gauge and note the degree at which the gauge floats; if the right degree be not indicated return the syrup to the saucepan and continue boiling, until when thus tested the correct density is secured.

How To Prepare Syrup Without A Gauge

Put two cups of sugar and a cup and a half of water over the fire, and stir until the sugar is melted and boiling begins; then let boil rapidly about five minutes, when it will register 28°; every five minutes' additional boiling will thicken it one degree, thus, when it has boiled ten minutes longer, the syrup has a density of 30° and so on. The ingredients mentioned give two cups of syrup registering 28°. A quart of water and one pint of sugar, the quantity often indicated for water ices, boiled twenty minutes, gives two and one half cups of syrup registering 28°.