The new practical housekeeping

Chocolate Drops, — Scrape or grate chocolate to a powder, and mix one ounce of it with each pound sugar used ; make into paste with cold water and boil up gently. Drop on thick white paper from a spoon to cool and dry. Coiree Drops made same way, allowing one ounce finely powdered coffee to one pound sugar. Cinnamon Drops, — Put one ounce cinnamon in a mortar, sifting it afterwards through a fine hair or silk sieve ; mix with it over the stove a pound loaf sugar moistened with a very little water. Take the mixture up in a teaspoon and drop on stiff white writing paper. Let them get cold and they will come off* easily. Make Clove Drops same way. Cocoa-nut Drops. — One pound cocoa-nut, half pound powdered sugar, and the white of an egg ; work all together and roll into little balls in the hand ; bake on buttered tins. Fresh Damson Drops, — Bake some damsons, skin, stone and strain through a sieve. Mix enough sifted powdered sugar to make a thin paste, drop on paper and let them get quite dry ; then put them on a sieve, wetting it a little or they will stick. They must again dry on a stove and be kept in a box. Ginger Drops. — Pound and sift as much ginger as you wish the drops to taste of, and stir with one pound loaf sugar and a little water over the fire until it boils up. Drop and dry on paper. Lemon Drops. — Squeeze the juice from six good lemons and add sifted loaf sugar until so stiff it can hardly be stirred ; put in shallow saucepan and stir over the fire five minutes. Drop from a spoon on thict paper. Lemon and Peppermint Drops. — Set a quantity of granulated sugar a d a little water over the fire in a saucepan with a lip, in the proportion of two ounces water to one pound sugar. It must not come to a full boil, but remove from stove just as the bubbles that denote the boiling point is reached begin to form ; let cool a little, stirring rapidly, add strong essence lemon or peppermint to taste, and drop as uniformly as possible on sheets of mamlla paper, tilting the vessel slightly and stroking off the drops from the lip with bit of stiff wire or a spoon. Keep in a warm place for a few hours to dry. Delicious drops may be made by substituting juice of fresh fruits for essence, or using any other essence preferred. Orange Drops* — Squeeze out the juice of three good lemons, adding some sifted powdered sugar ; grate six small sweet oranges, put all in a shallow pan on the fire till it is of a nice thickness, stir continuously with a wooden spoon five or six minutes. Take the mixture from the fire and drop it on thick white paper in small drops. Orgeat Drops. — Pound well in a mortar four ounces blanched almonds, moistening with a little water, and make a paste. Flavor with orange flower water, strain the whole through a cloth, moisten with half pound powdered sugar and form into drops on paper to dry. Strawberry Drops. — One-half pound each juice and powdered sugar, well-frothed whites of two eggs ; mix all together and drop on tins, putting in very cool oven to dry. Any Fresh Fruit Drops made same way.