3 cps sugar
1 cp water
1/2 tsp cream of tartar
1 - Combine the ingredients; and stir until the sugar is dissolved.
2 - Cook until a little when dropped from a spoon forms a crisp thread.
3 - While cooking, wipe away any sugar crystals that may form on the sides of the pan; and cook the syrup without stirring.
4 - Asa soon as done, dip the food to be glace'd, working as fast as possible, for the glace' hardens very rapidly.
5 - This amount is sufficient to glace' 2 pounds of dates, nuts, Malaga grapes or a dozen small rosy apples.