Chocolate Drops.—One pound of sugar, one ounce of chocolate. Scrape the chocolate to a powder, and mix it with the sugar in coarse grains, moisten it with clean water, and proceed according to the instructions already given, but do not mix more than can be dropped out whilst warm at one time. If any remains in the pot, it will grease the next which you mix, and will not attain the consistence required.
Cinnamon Drops.—One ounce of cinnamon, one pound of sugar. Pulverize the cinnamon, and sift it through a lawn sieve. Mix it with the sugar, and add two or three drops of the essential oil. If the flavor is not strong enough, moisten it with the water and proceed as before. The flavor may be given with the essential oil only, coloring them with bole ammoniac.
Clove Drops.—Make same as cinnamon drops.
Coffee Drops.—One ounce of coffee, one pound of sugar. Make a strong and clear infusion of coffee, as directed for coffee ice, and use it to moisten the sugar. Make the drops same as chocolate.
Ginger Drops.—Mix a sufficient quantity of the best powdered ginger to give it the desired taste, or flavor it with the essence of ginger, and color it with saffron. Moisten with water, and make as others.
Lemon Drops.—Rub off the yellow rind of some lemons on a piece of rough sugar, scrape it off, and mix it with the coarse sugar. Use sufficient to give a good flavor, and color with saffron a light yellow; moisten with water, as others.
Orange-Flower Drops.—Use orange-flower water to moisten the sugar, or flavor it with the essence of neroli and moisten with water.
Orgeat Drops.—Make milk of almonds, as directed under the head of Orgeat Syrup, using a little orange-flower water; moisten the sugar with it.
Peppermint Drops.—Moisten the sugar with peppermint water, or flavor it with the essence of peppermint, and moisten it with water.
Raspberry Drops.—Press out the juice of some ripe raspberries through a piece of flannel or cloth, and moisten the sugar with it. All fruit drops are made in the same way, that is, with the expressed juice, except pineapple. When you first rub off the rind of the fruit on sugar, pound the pulp of the fruit, and pass through a hair sieve. Scrape off the sugar on which the rind was rubbed, and mix it with a sufficient quantity of the pulp to give the desired flavor to the coarse grains, and moisten it with water. The whole of these grease the sugar, and require the same precautions as chocolate drops.