A Practical Point

Those who are not accustomed to the use of thermometers should remember that sudden changes of temperature will break the glass, therefore I always teach my pupils to put the thermometers in a saucepan containing cold water and stand it over a corresponding heat, when I put the sugar or fat on to heat. Then when the sugar or fat is liquid, they lift out the thermometer, wipe it and use it; the saucepan with hot water is kept hot, and when the thermometer is finished with it is put back into the hot water for a few minutes and can be easily cleaned and wiped dry.