GINGER DROPS.
Place in kettle
8 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 230°; pour on slab; pour on batch ½ ounce of tartaric acid and ½ ounce of extract of ginger; knead the batch good till all is well worked in, then form it in shape and run through small lemon drop rollers.
In running cream in starch prints for bon bons or chocolates, you will find by adding a few drops of acetic acid to the cream just before filling the impressions that it will have a tendency to make the centers softer.