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Candies and Candy Making: Drops

Candy Drops.-In addition to the regular pastils, the following recipes for candy drops are recommended: Orange Drops. - Extract and strain the juice of 1 orange, grate up the rind, stir in a pinch of tartaric acid and thicken with confectioners' sugar to a stiff paste; roll into balls the size of marbles. These may be coated with chocolate if desired.

Acid Drops. - To 8 ounces of pounded and sifted sugar add 21 ounces of water. Place in pastil sugar boiler and proceed as for pastil drops. When ready to remove from the fire stir in 1 ounce of tartaric acid. As soon as this is stirred in form into drops as for pastils.

Cinnamon Drops. -Four drops of oil of cinnamon, ounce of water, 34 ounces of sifted sugar. Add a few drops of prepared cochineal to color rose pink. - Coffee Pastils. - Extract the strength of 1 ounce of coffee by boiling down in pint of water for 6 minutes, strain and use ounce of this liquid to 34 ounces of sugar.

Cocoanut Drops.-Beat up 1 pound of fresh grated cocoanut and pound of white sugar with the whites of 6 or more eggs to a stiff froth. There must be sufficient white of egg to moisten the whole. Drop on buttered plates in pieces the size of macaroons.

Currant and Raspberry Paste Drops. Use 1 pound of currants or raspberries, or equal parts of each, boil and sift the pulp. Add an equal bulk of coarse sifted sugar. Boil down until it will harden in water.

Drop on clean tin from a pastil sugar boiler in wafers the size of macaroons. Let sand for 2 hours to dry, and wrap up each piece in waxed paper, or pack between layers of paper and keep in a dry place.

Ginger Drops.-Pound and sift Chineşe ginger and stir in ounce of water in quantity according to taste.

To this add 31 ounces of sifted sugar and make into pastils.

Lemon Cream Drops. - Extract and strain the juice of 1 lemon and grate the rind. Stir in a pinch of tartaric acid, thicken with confectioners' sugar to a stiff paste, and form into balls as large as marbles.