syrup with the finger and putting it on the
thumb, and opening the fingers, it forms a
small thread....
Cooked to the feather. This cooking has
many different names.... It is recognized
by placing a spatula in the syrup, and
shaking the syrup in the air; the syrup flies
away as if dry feathers without
stickiness.... This cooking is the one for
preserves and tablets.
Cooking to the burning smell. This
cooking is recognized when one dips the
finger in cool water, then in the sugar, and
when putting the finger back into the cool
water, the sugar breaks neatly like a glass
without stickiness.... This cooking is for
the large citron biscuit, for caramel, and
pulled sugar, or penide, and this is the last
cooking of the sugar.Sugar in Modern Times