Dip the peppermint lozenges into liquid chocolate, as directed for chocolate creams.
TO MAKE STARCH MOLDS AND CAST CANDIES
Fill a box-cover with corn-starch, having it very light and dry; shake it down even. Press into it a die of any shape desired, making the indentations carefully. Plaster casts are made for this purpose, but buttons make very good dies. A smooth flat button one half inch in diameter makes a good shape for peppermints. Molds are used for cream drops, chocolates, or any of the flavored clear candies.
The liquid candy is dropped carefully into the molds and removed when cold and the starch dusted off. The starch can then be stirred light and again pressed into molds.
CANDIES MADE FROM SUGAR BOILED TO THE CRACK OR THE CARAMEL
PEPPERMINT DROPS
Boil a cupful of sugar to the hard-ball. Remove it from the fire; add a half teaspoonful of essence of peppermint and stir it just enough to mix in the flavoring and cloud the sugar. Drop it into starch molds or upon an oiled slab, letting four drops of the candy fall in exactly the same spot; it will then spread round and even.
These drops should be translucent or a little white. Unless care is used the candy will grain before the drops are molded; therefore it is better to pour it from the spout of the pan than to dip it out with a spoon.