Squeeze through a strainer the juice of a dozen or more ripe oranges. Have ready some of the best double refined loaf-sugar, powdered as fine as possible, and sifted. Mix gradually the sugar with the juice, till it is so thick you can scarcely stir it. Put it into a porcelain skillet. Set it on hot coals, or over a moderate fire, and stir it hard with a wooden spoon for five minutes after it begins to boil. Then take it off the fire, and with a silver spoon or the point of a broad knife, drop portions of the mixture upon a flat tin pan or a pewter dish, smoothing the drops, and making them of good shape and regular size, which should be about that of a cent. When cold they will easily come off the tin. They are delicious, if properly made. Never use extract or oil of orange for them, or for any thing else. It will make them taste like turpentine, and render them uneatable. Confectioners form these drops in moulds made for the purpose.
Lemon drops may be prepared in the same manner.