The household cook book

PEPPERMINT DROPS.— Take 1 cup granulated sugar, moisten it with 2 tablespoons water; boil it 5 minutes, then take from the fire and add cream of tartar the size of a pea; mix well, and add 4 or 5 drops of oil of peppermint, and beat it briskly until the mixture whitens (have the cream of tartar and peppermint measured and ready while the sugar is boiling), then drop it quickly onto oiled paper, in drops about the size of peas, or other sizes if preferred. When firm, they can be removed from the paper by moistening it on the under side, and lifting them off with a limber knife. Dry them in a warm place on a sieve, and keep in closely covered boxes. If powdered or confectioner's sugar is used the drops will be less brilliant. If the sugar dust is separated from the granulated sugar with a hair sieve, it will be an advantage. If the cream gets too hard to drop from the spoon set it on the stove, stir till it gets thinner, and drop as before. Peppermint belongs to the mint family and grows abundantly in all temperate climates. It is a powerful stimulant and the peppermint candies are very efficaceous in relieving flatulence and nausea. For Ginger Drops proceed exactly the same as for peppermint, but instead of flavoring with peppermint use 2 teaspoons of Jamaica ginger. For Rose Drops flavor with 7 or 8 drops of essence of rose, and color it with 7 or 8 drops of the prepared cochineal given elsewhere Lemon Drops can be produced by flavoring it with 1 teaspoon of acetic acid; or proceed as follows: Use just enough strained lemon juice to dissolve 1 cup of sugar; boil to a thick syrup, drop onto greased plates, and set in a warm place to harden. We prefer the first method. PEPPERMINT. Wintergreen Drops can be made like peppermint drops, but flavor with wintergreen, and tint with the prepared cochineal. For Currant Drops moisten the sugar with currant juice instead of water; set it on the stove and melt, stirring constantly, but do not let it boil; then add a very little more sugar, warm it a moment with the rest, drop it on oiled paper, and finish like peppermint drops. By using raspberry or strawberry juice, instead of the currant juice, raspberry or strawberry drops are produced. Orange Drops — Take the juice and grated rind of 1 orange, add a pinch of tartaric acid, and stir in enough confectioner's powdered sugar to work well; form it into balls the size of marbles. CARAMELS {Chocolate.) — Take 4 cups of brown sugar, 2 cups New Orleans molasses, | cup of milk, 2 cups Baker's chocolate (grated), and butter the size of an egg; stir all together, and boil slowly over a slow fire until it cracks in water (the "soft crack" degree); add vanilla flavor and turn it about | inch deep, into large, flat, well-greased tins; when nearly cold, mark it deeply into squares with a greased knife. Break apart when cold, and wrap in waxed paper. Maple Caramels. — Take 4 cups granulated sugar, 1 cup crushed maple sugar, 1 cup sweet cream; bring to a boil and add 1 tablespoon of butter and a pinch of cream tartar; cook slowly, with constant stirring, to the "soft crack" degree, and finish as directed for chocolate caramels.