Moisten the sugar, which should be white and of the finest quality, with peppermint water, or flavour it with the essence of peppermint and moisten it with a little clear water. See that your utensils are very clean. 208.--Pine-apple Drops. Take the pine-apple and rub the rind on a piece of rough sugar. The sugar thus impregnated you scrape off for use directly. Pound the pine-apple, and pass the pulp or juice through a fine hair sieve. Add the sugar just scraped off and as much more as you think it requires to make it sweet. Make it into a paste with clear water. Every precaution must be used, as it soon greases. No more should be made than you actually want for immediate use. 209.--Vanilla Drops. 2 pods of vanilla, 1 lb. of pounded sugar. Use the pods of vanilla in preference to the essence; the latter is apt to grease the paste. Cut the vanilla up very fine, put it in a mortar, and pound it well along with a portion of your sugar. When sufficiently smooth, sift it through a fine sieve. Finish as for the rest. 210.--Ginger Drops. Take as much ginger as you wish to use, pound, and sift it through a fine lawn sieve; add it to as much sugar as you desire to flavour, and mix it with clear water. Some use the ginger sold at the shops already powdered; some, again, the essence of ginger, colouring the paste with saffron. 211.--Lemon Drops. Rub off the yellow rind of some lemons on a piece of rough sugar; scrape it off, and mix it into your paste. Add sufficient to your sugar to give it a good flavour, and colour it a light yellow with saffron. Moisten with clear water, and mix as the rest. 212.--Orange Drops. These are made the same as lemon drops. 213.--Pear Drops. Made the same as above, and flavoured with the essence of jargonel pear. 214.--Lavender, Violet, Musk, and Millefleur Drops. These are all made the same way as the above, being flavoured with the essences that give them their names. 215.--Pink Burnt Almonds. Put 1 pint of clarified sugar in a round-bottomed pan on a clear fire, boil it to the degree called blown, mix in as much prepared cochineal as will make it a good colour, boil it again to the degree called blown, throw in the brown burnt almonds free from small; take the pan off the fire and stir the almonds well about in the sugar with the spatter until it is all upon them, which is very easily done if you are careful. You may repeat this two or three times, which will make the almonds very handsome. 216.--Philadelphia Caramels. Take 10 lbs. of sugar, 2 quarts of rich cream, 1½ lb. of glucose, 1 lb. of fresh butter, 1 teaspoonful of cream of tartar, 1 lb. of cocoa paste, and ¼ of a lb. of white wax of paraffin. Boil these to the “crack,” pour upon a greased marble slab, between iron bars, and let it remain until cold, then cut it into small cubes and fold in wax-paper. 217.--Boston Chips.