The encyclopaedia of practical cookery

Ipecacuanha Lozenges. — Prepared the same as described above, using 10 drachms of ipecacuanha, (oz. of tartaric acid, and 8 drops of attar of roses to every 71b. of the prepared gum paste. Lettuce Lozenges. — Proceed as described above, working in 4 fluid ounces of extract of Lettuce to each 71b. of gum paste. Long-Life Lozenges. — Prepare 81b. of the gum paste as described above, work in 8oz. of Turkey rhubarb and half that quantity of powdered ginger, and proceed as for other Lozenges. Lozenges for the Chest. — Put 4oz. of gelatine in water to soak. Boil lflb. of glucose, remove from the fire, and stir in the soaked gelatine until dissolved. In the meantime melt lflb. of block juice in a saucepan placed in another one containing boiling water, and when it becomes quite liquid stir in the glucose and gelatine. Then turn the whole into a bay formed in lflb. of finely- crushed and sifted loaf sugar, add cayenne pepper, using only sufficient to make the Lozenges taste warm and not hot, and work the whole well into a paste. Should a dark colour be desired, add the required colouring. Roll out the paste, cut it with cutters into various shapes, dust them, as soon as cut, with corn-starch, dry them in the hot closet, and pack away in boxes or tins until required. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 3 t 2 Lozenges — continued. Motto Lozenges (Mixed). — Put 4oz. of gelatine to soak in water. Sift 141b. of sugar on to a table, making a bay in the centre ; boil up If lb. of glucose, add the soaked gelatine, and stir well until incorporated ; pour this into the bay, and work into a stiffish paste. Divide into quarters, colouring one yellow and giving it a flavouring of lemon, another with carmine and rose or raspberry flavouring, another orange colour, flavouring slightly with cinnamon, anti the last should be left white but flavoured with mint. Roll out eacli piece separately, cut it into various shapes with cutters, dust over with corn-starch, put them on trays, also dusted over, and dry in the hot closet. Have ready the motto stamps, dip them in carmine colour so as to have only sufficient to make the impression after stamping, leave the Lozenges to dry until quite hard, put them all together into a box, and set aside in a cold place until wanted. Nitre Lozenges. — Work in 4oz. of powdered nitre with 71b. of the prepared gum paste, and add 1 drachm of essence of lemon to flavour. Paregoric Lozenges. — Prepare the gum paste as for Lozenges, and to every 141b. of it work in 0 drops of tincture of opium, 5 drachms of spirits of camphor, C drachms of tolu, and Uoz. of tartaric acid. These should be deeply coloured with carmine. Rose Lozenges. — These are prepared with the usual gum paste, using to each 141b. of it 4 drachm of attar of roses and foz. of tartaric acid, colouring to suit the taste with carmine. Should the flavour not be strong enough, double the quantity of rose and acid may be used. Tolu Lozenges. — Dissolve 3oz. of tolu (or balsam of tolu) in spirits of wine, and mix it into 141b. of the gum paste used for Lozenges, together with loz. of tartaric acid, and proceed as before. LUNCH BREAD. — See Bread. LUNCH CAKES.— See Cakes. LUNCHEON BISCUITS. — See Biscuits.