Drops, Fruit

These are prepared according to the general description. (See above .) The flavouring e ences (volatile oils or e ences of lemon, orange, citron, raspberry, jargonelle pear, .) not being added until the sugar is melted, to avoid, as much as po ible, lo by evaporation. The colouring matter may be any of the transparent ‘stains’ usually employed for cakes, jellies, and confectionery. In this way are made the majority of the first-cla fruit drops and bon-bons of the sugar-bakers. In some cases the plan is varied by adding the clarified concentrated juice, or jelly of the fruit to the sugar. One variety of raspberry and currant (red and black) drops are made in this way.