Syrup Of Coffee

Fresh roasted Mocha coffee two pounds, water one quart, sugar three pounds eight ounces. Grind the coffee in mill, and make a cold infusion with the water in a close vessel; let it stand for a day, then filter it through blotting paper; add the sugar, and finish in the bain-marie.

Syrup Of Rum Punch

Jamaica rum one quart, the juice of twelve or fourteen lemons, sugar four pounds. Rub off the yel!ow rind of half of the lemons on a piece of the sugar, and scrape it off with a knife-into a basin as it imbibes the oil; clarify and boil the remaining portion to the crack; strain the juice into the rum, and add to it the sugar with that on which the peels were rubbed; mix together, and give it one boil. The yellow rind of the peels may be cut off very thin, and infused in the spirit for some days before the syrup is made

Brandy and Wine Syrups may be made in the same manner.

Crystallized Chocolate

Prepare some sugar, as in the preceding articles, and pour it into the box. When a thin crust is formed on the top, make a hole on one side, and push the articles previously shaped with chocolate, as for drops, gently under with your finger; put them in the stove to crystallize, as other articles. After the syrup is drained off, and the articles dried, they must remain until quite cold before being turned out, as the chocolate continues soft for some time.

To Form A Chain With Liqueur Rings

Have some moulds to form the impressions in powder, as in the preceding, in the shape of the links of a chain; fill them with syrup at the blow, as before, and put them in the stove for a day; when they are hard and fit to be taken out, place them on their ends in the powder; have another mould of a link in two halves, and with this form the impression between each of the others so as to make it complete; then fill them, and finish as be lore.

Section IV. - Candy - Bonbon - Conserve

The articles that come under this head are made by the sugar being brought to the ball, when it is grained by rubbing it against the sides of the pan. From this all fancy articles are made, such as fruit,, eggs, cups, vases, etc.

Ginger Candy

Take clarified syrup and boil it to the ball; flavour it either with the essence of ginger or the root in powder; then with a spoon or spatula rub some of it against the side of the pan until you perceive it turn white; pour it into small square tins with edges, or paper cases, which have been oiled or buttered, and put it in a warm place, or on a hot stone, that it may become dappled. The syrup should be coloured yellow, while boiling, with a little saffron.

Peppermint, Lemon and Rose Candy are made after the same manner, colouring the lemon with saffron, and the rose with cochineal.

Coltsfoot Or Horehound Candy

Make a strong infusion of the herbs, (See Infusions under the head of Syrups,) and use it for dissolving the sugar, instead of taking syrup; raw sugar is mostly used for those candies. Boil it to the ball, grain it and finish as ginger candy.