These are made in the same manner as the preceding. You pour the sugar while hot into impressions made in dried icing sugar.
191.—Acid Drops.
Boil 3 lbs. of loaf sugar, 1 pint of water, and a teaspoonful of cream of tartar to the caramel; add a few drops of essence of lemon, and pour it on an oiled marble slab or stone; sprinkle on it a tablespoonful of powdered tartaric acid and work it in. Oil a tin sheet and put the sugar on it in a warm place, then cut off a small piece and roll it into a round pipe, cut this into small pieces the size of drops with a pair of scissors and roll them round under the hand; mix with fine powdered sugar, sift the drops from it and put them in boxes, to be used as required.
192.—Pine-apple Drops.
Cut the half of a pine-apple into slices, drop them into a mortar and pound them; put the pulp into a cloth and extract the juice; take as much sugar as will be required and boil it to the crack. When the sugar is at the feather commence to add the pine-apple juice; pour it on slowly, so that by the time the syrup is at the crack it shall all be mixed in with the sugar. Finish as for barley sugar drops.
193.—Poppy Drops.
Extract the essence of the poppies (the wild flowers are the best) in hot water, boil some sugar in a pan—the same way as for barley sugar drops—and add the decoction of poppies just before the syrup is at the crack. No essence of lemon should be used, and they need not be sugared when put into boxes.
194.—Ginger Drops.
Make these after the same manner as barley sugar drops, in boiling the sugar, and flavour with a few drops of the essence of ginger just before the syrup is at the crack.