Peppermint Drops

Moisten the sugar with peppermint water, or flavour it with the essence of peppermint, and moisten it with water.

Orange-Flower Drops

Use orange-flower water to moisten the sugar, or flavour 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.

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 pine-apple. 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 flavour to the coarse grains, and moisten it with water. The whole of these grease the sugar, and require the same precautions as chocolate drops.

Bath Caraways

These are made in the same way, but only half the size.

Common Caraways

Sift the seeds, and warm them in the pan, as for Scotch caraways. Have some gum Arabic dissolved, throw in a ladleful, and rub them well about the pan with the hand until dry, dusting them with flour. Give them three or four coatings in this manner, and then a charge of sugar, until they are about one half the required size. Dry them for a day, give them two or three coatings of gum and flour, finish them by giving three or four charges of sugar, and dry them. These are made about the size of Bath caraways. Colour parts of them different colours, leaving the greatest portion white.

Coriander Comfits

Proceed with these as for Scotch caraways, working them up to about the same size. The next day pearl them to a good size, as for cinnamon.

Celery Comfits

Put one pound of celery seed into the pan, and proceed as tor Scotch caraway comfits, working them up to the size of a large pin's head. Dry and pearl them as cinnamon.

Caraway Comfits, Pearled

When the comfits are about the size of Bath caraways, dry and pearl them as cinnamon.

Almond Comfifs

Sift some Valencia almonds in a cane or wicker sieve, pick out any pieces of shell which may be amongst them, and also any of the almonds which are either very small or very large, using those which are as near of a size as possible; take about four pounds, put them in the comfit-pan, and proceed in precisely the same way as for Scotch caraways; or, they may first have a coating of dissolved gum Arabic; rub them well about the pan with the hand, and give them a dust of flour; then pour on a little syrup at the small thread, work and dry them well, then give them three or four more charges, and a charge of gum with a dust of flour. Proceed in this way until they are one-third the required size, then dry them for a day, and proceed and finish as for caraway comfits. For the cheaper or more common comfits, more gum and flour are used in making them.