Put two cupfuls of sugar and a half cupful of water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly without touching it for about ten minutes, or until it is a clear syrup. The syrup can be made in larger quantities and kept in preserve jars ready for use. To keep well it should be boiled to a rather thick consistency, or should register 32 deg. on the syrup gauge. For parfaits it should be thinner or register 20 deg.. For water ices it should register 32 deg.
In using syrups by measure, articles may be too much sweetened if the right degree is not designated; but if one has not a syrup gauge the sweetening must be determined by taste. All classes of ice-creams are better sweetened with syrup than with sugar. It seems to give them more smoothness and delicacy.