These are made by mixing powdered sugar from which the icing sugar has been removed by sifting through a very fine sieve, flavored either with aromatics or fruit juices, to the consisteney of a paste. They are all prepared exactly alike; those composed of fruit should be a little more liquid and a little less heated than those with aromatically flavored waters. They should all be dropped on to bright tin plates.

(3647). Peppermint Drops (Pastilles De Menthe)

Mix seven ounces of the same sugar as above with about two ounces of water, flavored with a few drops of peppermint essence, to form into a paste; heat it the same as for the strawberry drops, only warming it rather more, and finish exactly the same.

(3648). Strawberry Drops (Pastilles Aux Fraises)

Place seven ounces of powdered sugar, prepared as (No. 3646), in a small copper pan having a spout, and reduce it to the consistency of a paste with about an ounce of filtered strawberry juice; color lightly with liquid carmine to give it a pink hue. Stand the pan on the fire and heat until the paste flows, stirring continuously with a small spatula; however, it must be of a consistency not to spread when dropped on the trays. To dress, hold the pan in the left hand, inclining the spout toward the tray, and in the right hand hold a small wire; with this cut the paste away from the spout as fast as it runs out. thus leaving it fall in small pieces to form into drops three-eighths of an inch in diameter and slightly apart from each other. Half an hour after they can be detached from the tray by bending it slightly and then shaking them; throw on a sieve to finish drying.