MENTHOL, HONEY AND HOREHOUND COUGH DROPS.
Place 20 pounds sugar,
5 pounds glucose and horehound,
Water enough to dissolve same, in kettle.
Cook to 300°; then add 2 pounds honey and stir a minute, pour on slab, then lay a handful of starch in the center of the batch and place on it ½ ounce of menthol and cover it with a little of the starch. Fold up the edges of the batch and knead well; when cool enough to handle, fold it in a roll or flat piece and run it through rollers. The starch gives the drops a gray color and also keeps the flavor from escaping while kneading it.
CREAM PATTIES.
Peppermint.
Melt over steam in your bon bon kettle 5 pounds bon bon fondant, stir all the time, and don’t get it too hot. When it looks as though it is thin enough to run through a funnel, set off and flavor lightly with good oil of peppermint and pour in a funnel; have a round stick about ten inches long and size of the hole in the bottom of funnel, and by raising the stick allow it to drop out on wax paper to about the size of a quarter.
CREAM PATTIES.
Wintergreen.
Proceed as with Peppermint Patties, only flavor with oil of wintergreen and color a delicate pink.