To Clarify Sugar

• 8 Pounds of Sugar
• A Pint of Water
• The White of an Egg

In clarifying sugar for Candies, take the whole white of an egg for brown sugar and half the white for refined sugar. Beat to a froth in a dish with about a cupful of water, adding it by degrees. Then put about eight pounds of sugar into a kettle, and dilute it with the half of the beaten egg. Let it become very thick. Set it over the fire, and let it boil up twice before you skim it. Then skim