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To Clear all Kinds of Sugar

Take a little gum arabic, and a little isinglass dissolved in hot water; pour it, when dissolved, in your sugar, when it is boiling, and it will clear all the sediment to the top of the pan, which must be skimmed off as soon as it rises. Loaf sugar may be cleared with the white of an egg, isinglass, or gum arabic. A little of each will do. (See No. 1357.) very nice to use for puddings or pastry. If there be more suet than will be used while fresh, throw it into a pickle made in the proportion of 4 ounces salt to 1 quart cold water. It must be freshened by laying it in fresh water an hour or two before using it, and will then be as nice as fresh suet. Or the suet may be rendered down, and poured into a pan containing about an inch of cold water. When cold, take off the suct (the impurities will have fallen to the bottom of the water), and pack it away in jars for future use. Do not put in salt, if it is intended to use for frying, as salt prevents articles from browning easily.