Peppermint Drops

ïake a convenient quantity of dry, granulated sngar ; place it in a pan hayng a lip from which the contents may be poured or dropped ; add a very little water, just enougli to make the sugar i stifC paste, two ounees of water to a pound of sugar being about the right n-oportion ; set it over tbe Dre and alow itto neatly boil, keeping it constanty stivred ; it must r.ot ac ually come te d f uil boj], but must be emoved from the fire just as ibebubbles denotingthe boiliDg poiit begin to rise. Allow the sirup to cool a little, stirring all the ;ime ; add stioog essence of peppermmt to suit the taste, aud dip on tins or sheets of thin white paper. The dropping is performed by tüting the vessel slightly, so thafc the contents will slewy run out, and with a small piece of stifi wire the drops may be stroked off onto the tins or paper. They should be kept in a warm place to dry. If desired a hule red colormsí may be added, just nevious to droppirg, or a portion may )e dropped in a plain white forra, aud the remainder colored. There is no eason why peppermint should alone be used with this form of candy, but con'ectiouers usually confine themselves to bis flavor. Any flavor may be added, and a graat variety of palatable sweets made in the same manner. If desired, these drops may be acidulated by the use o f a little tartartic acid audflavoved witn lemon, pineapple or banana. In he seasonof fruits. delicious drops may )e made by sub3tituting the juice of resh fruits, as strawberry, raspberry, etc., for the water, and otherwise proceeding as directed.