"Lump sugar" Quotes from Famous Books
 ... found a dentist who had an empty stable. He took them in. Betsy refused to leave the cart. She's never had such a picnic in her life: been traveling all day in a ten pound box of lump sugar!" ...
— My Home In The Field of Honor • Frances Wilson Huard
... in dice, 3 tablespoons sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1 tablespoon Crisco, rind of 1 lemon, 2 eggs, 1/2 tablespoon lemon juice, 1 cup milk, and 4 lumps of sugar. Put lump sugar in dry saucepan and heat until it turns dark brown. Add milk and stir it over fire until sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs and add them with lemon juice. Let mixture stand for 1/2 an hour, or longer, if ...
— The Story of Crisco • Marion Harris Neil
... imported into Alexandria was supplied for three dollars; sherry, brandy, and gin were one dollar and a half per bottle, and Jamaica rum one dollar. At the bar toddies were made with unadulterated liquor and lump sugar, and the charge was twelve and a half ...
— Perley's Reminiscences, Vol. 1-2 - of Sixty Years in the National Metropolis • Benjamin Perley Poore
... none of the white underlying pith is taken, as that would make the punch bitter, whereas the yellow portion of the rinds is that in which the flavor resides and in which the cells are placed containing the essential oil. Put this yellow rind into a punch bowl, add to it two pounds of lump sugar; stir the sugar and peel together with a wooden spoon or spatula for nearly half an hour, thereby extracting a greater quantity of the essential oil. Now add boiling water, and stir until the sugar is completely dissolved. Squeeze and strain the juice from the ...
— Scientific American Supplement, No. 315, January 14, 1882 • Various
... la Russe.—Put into a saucepan a pint of milk, half a pound of lump sugar, the grated rind of two lemons and an ounce of gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks ...
— Twenty-four Little French Dinners and How to Cook and Serve Them • Cora Moore |
