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Candies and Candy Making: Pastils

Or pastils may be dropped on a sheet of stiff paper and left two hours to set firmly. Then the paper may be turned over a sieve and the bottom moistened with a soft brush dipped in water. Loosen the drops if necessary with a knife, and let them fall in the sieve. Then move the sieve gently back and forth, over a slow fire, until they are dry. Pastils may be kept in closely stoppered glass bottles or fruit jars to exclude air and moisture. Use the above directions for all of the following recipes:

Peppermint Pastils. - Four drops of essence of peppermint, 1/2 ounce of water, 31 ounces of sugar.

Raspberry Pastils.-Half an ounce of raspberry juice, 31 ounces of sugar. Or a little less of the raspberry juice may be found sufficient in some cases. 1 Currant Pastils. - Half an ounce of red currant juice, 4 ounces of sugar.

Rose Pastils. - !our drops of essence of roses, 4 drops of prepared cochineal, ounce of water, 31 ounces of sugar.

Orange Pastils. -The juice of 2 oranges strained, ounce of orange sugar, 3½ ounces of sugar.

Ginger Pastils. - One teaspoonful Jamaica ginger, 1 ounce of lemon juice, 34 ounces of sugar.

Clove Pastils. - Four ounces of oil of cloves, ounce of water, ounce of sugar.