Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 77

Sugar plays a very important part in cooking. It is added to cereals, vegetables, and fruit, many of which would almost be unpalatable without it, and which are rendered not only palatable but wholesome by its action.

It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef à la mode, fricandeau, etc.

Pulverized.—When pulverized or powdered sugar can be had pure, it saves the trouble to do it; but often there are foreign matters in it and therefore it is better to make it; you know then what you have.

Break loaf sugar into small lumps, pound it and sift it. With a fine sieve, you can make it as fine as you please.

It was not used in Europe until about the middle of the seventeenth century.

For the cooking of sugar, see Preserves.