These are made the same way as barley sugar drops and the poppy and ginger drops. Flavour a minute before the boiling sugar is at the crack. To give the cayenne flavour add a few drops of the essence of capsicum.
196.—Ginger Candy.
Boil some clarified sugar to the ball, and flavour with essence of ginger, then rub some of the sugar against the sides of the pan with a spatula until the sugar turns white; pour it into tins which have been oiled and put into the stove. The sugar should be coloured with some vegetable yellow whilst boiling.
197.—Lemon Candy.
This is made in the same manner as ginger candy. Colour yellow with a little saffron, add a few drops of essence of lemon. This is made by boiling sugar to the feather and ball, and grained by rubbing against the pan.
198.—Peppermint Candy.
The mode of making this candy is the same as that for making ginger candy, only add essence of peppermint.
199.—Rose Candy.
Made the same way as ginger candy. Rose candy should be coloured with cochineal or carmine.