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Colored sugars


Colored sugars and small candies called "hundreds and thousands" are used to sprinkle over icings, meringues, creams and whips. To color sugar sift coarse granulated sugar, spread the coarse grains on stiff paper, and drop on it a few drops of coloring fluid. Roll it under the hand until evenly tinted, then leave to dry on the paper. Keep in corked bottles.


The Century Cook Book (1901).


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