LOZENGES Peppermint Lozenges. — Place 1 ounce of picked gum tragacanth in an earthenware vessel covered with 5 ounces of warm water and let stand over night. Squeeze it through a cheese cloth, pour it out on a marble or other hard, smooth surface, and knead it with the palms of the hands until it becomes white and springy. Knead in gradually enough Confec tioners' XXX sugar to make a stiff paste. About 1/ pounds will be re quired. Hollow the top of the mass, sprinkle over it I teaspoonful of essence of peppermint and 2 or 3 drops of strong cobalt blue to niake ee brilliant white. Knead this in thor oughly, flatten out the mass, sprinkle top and bottom with Confectioners' XXX sugar, and roll out to / inch or less in thickness. Stamp out the lozenges with a suitable cutter, and place them on sheets of paper dusted with confectioners' sugar to dry and harden.
Or stir together I pound of pure starch, 3/ pounds of Confectioners' XXX sugar, and flavor with oil of peppermint. Mix to a stiff paste with dissolved gum arabic. Roll out and cut to any desired shape.
Licorice Lozenges. — Stir up 2 pounds of Confectioners' XXX sugar with 1 pound of pure concentrated extract of licorice, knead to a stiff paste with the aid of a little dis solved gum arabic, and mold or stamp to any desired shape.
Or mix 10 ounces of Confectioners' XXX sugar, 3 ounces of powdered gum tragacanth, with 10 ounces of pure concentrated essence of licorice. Knead to a stiff paste with the aid of et little rose-water, and form into drops or lozenges. The refined ex tract of licorice comes in solid form and after being dried for a few days in a warm place can be easily re duced to powder and mixed with the other ingredients.
Ginger Lozenges.—Place / ounce of gum arabic in an earthenware bowl, pour over it 1 gill of hot wa ter, and let stand to cool. Stir to a stiff paste with C,on fectioners' XXX sugar, of which about 14 ounces will be required, and flavor with I spoonful of powdered ginger. Knead to a stiff paste, roll out, and cut or mold to any desired form.
Sweet Almond Lozenges.—Knead together to a stiff paste 1/ pounds of Confectioners' XXX sugar, / pound of wheat or cornstarch, 1 pound of powdered blanched alm onds. Flavor with essence of orange or lemon if desired.