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Classic
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page 223
will have too much acid to keep. You may reserve part of it, and add a little
sugar, to do those that are to dry, for they will not require to be so sweet as
if kept wet, and will eat very nicely if only boiled as much as those. Don't
break them. One parcel may be done after another, and save much sugar.
Lemon Drops.
Grate three large lemons, with a large piece of double-refined sugar; then
scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and
beat it into a light paste with the white of an egg. Drop it upon white paper,
and put them into a moderate oven on a tin plate.
Barberry Drops.
The black tops must be cut off: then roast the fruit before the fire, till soft
enough to pulp with a silver spoon through a sieve into a china-basin; then set
the basin in a sauce-pan of water, the top of which will just fit it, or on a
hot hearth, and stir it till it grows thick. When cold, put to every pint a
pound and a half of sugar, the finest double-refined, pounded and sifted through
a lawn-sieve, which must be covered with a fine linen, to prevent its wasting
while sifting. Beat the sugar and juice together three hours and a half if a
large quantity, but two and a, half for less; then drop it on sheets of white
thick paper, the size of the drops sold in the shops.
Some fruit is not so sour, and then less sugar is necessary. To know if there be
enough, mix till well incorporated, and then drop; if it run, there is not
enough sugar, and if there is too much it will be rough. A dry room will suffice
to dry them. No metal must touch the juice but the point of a knife, just to
take the drop off the end of the wooden spoon, and then as little as possible.
Ginger Drops: a good Stomachic.
Beat two ounces of fresh candied orange in a mortar, with a little sugar, to a
paste; then mix one ounce of powder of white ginger with one pound of
loaf-sugar. Wet the sugar with a little water, and boil altogether to a candy,
and drop it on paper the size of mint-drops.
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