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Millefleur Drops

For all sugar drops the sugar should first be sifted through a fine sieve, and then through a very fine one to sift out all the powder that is not required in making them. Put the necessary quantity of sugar into a basin, and mix in by degrees with a spoon sufficient water to make a paste of such a consistency that it will easily drop from the spoon and leave none sticking on it. Pour the paste into a bright sugar-pan, place it on the stove and stir it with a spatula until the sugar is dissolved and on the point of boiling. Then remove it at once, and stir in a sufficient quantity of essence of millefleur to flavor it, and with a wire in the right hand, and the pan in the other, drop off small pieces, cutting them with the wire and allowing them to fall on thick cartridge paper, a marble slab, or a tin or copper plate. This is the old-fashioned and homely style of making drops. Place the drops away to cool for about two hours, and remove them from the paper or plate by draining the former, and by using a thin spatula for the latter; pack them away in bottles or boxes, and keep them in a cool dry place until they are wanted.