2346a—Sucre en Glace (Icing Sugar)

This is sugar strained through a silken drum-sieve. The sugar strained through this silk has the delicacy of starch. At times it is used instead of Fondant for the glazing of cakes, but it is mostly used for white and caramel glazings. For this purpose the sugar is held in a tin box, covered with a lid pierced with small holes, called a sugar dredger.

To glaze white is to cover a cake, a fritter, or other object with a coat of icing sugar. This operation is effected by shaking the sugar dredger over the object to be glazed.

To glaze with caramel is to cover a Soufflé, a souffléd omelet, fruit fritters, a custard, No. 2403, Preparations for Pancakes and Pannequets, or other objects with a coat of icing sugar. By placing the sugar-coated object in fierce heat, a few minutes suffice to melt the sugar, which is converted into a brilliant covering of caramel.