FRUIT IN SUGAR COATS.
Prepare some of the best loaf-sugar powdered as fine as possible. Have ready some white of egg. Take some of the best and largest plums, cherries, strawberries, raspberries, apricots (peeled) or any other suitable fruit.
Dip the fruit, separately, in the white of egg, and then roll it all over in the powdered sugar, which will thus adhere to it, and form a coat. Then lay it on a dish (spreading it out so as not to touch) and set it in a cool oven to harden.
BURNT ALMONDS.
Take a pound of shelled sweet almonds, a pound of loaf-sugar, and half a pint of water. Melt the sugar in the water, and then set it over the fire. Put in the almonds, and stir them about till they are well dispersed through the sugar. Let them boil, and when you hear the almonds crack, they are sufficiently done. Take them off, and stir them till they are dry, and then put them into a wire sieve, and sift from them the loose sugar. Put this sugar again into the pan, with sufficient water to moisten it, and let it come to a boil. Then put in two spoonfuls of cochineal powder to color it red; add the almonds, and stir them over the fire till they are quite dry. Put them away in glass jars.
PEPPERMINT DROPS
Powder some fine loaf-sugar, add to it a little essence of peppermint (sufficient to give it a strong flavor) and enough of water to make it into a thick paste, which you must mix on a plate with the point of a broad knife. Then put the paste into a pan that has a lip or little spout at one side; melt it over the fire, and let it come to a boil. As soon as it boils, take it off and drop it from the lip of the pan into a clean broad tin pan or plate. Let the drops be all of the same size and shape. The tin pan that receives them must be very cold. As soon as the drops have hardened, loosen them from the tin, by slipping the point of a knife under each.
You may color them red with cochineal.
Keep them in a glass jar.
If the mixture congeals before all the drops are made, melt it again over the fire.