Coffee Drops

From an
1888
cook book
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.

Put as much refined Sugar as you wish
to make up at one time,
in an earthen vessel,
and dilute it with
an extra strong infusion of Coffee,
filtered,
to mix the paste.

If too liquid, the Syrup will be too thin,
and the drops will unite---
if too thick, the Syrup will be too dense,
and will not pour freely.
When the Mixture is mixed in a rather stiff paste,
put it into a saucepan with a spout;
set over a medium fire.
When it begins to bubble up the sides of the saucepan,
stir it once in the middle,
remove from the fire,
and drop in lumps of the shape and size required,
upon sheets of tin;
let them stand for two hours;
put in the stove to get quite dry.
When brilliant and hard,
remove from the fire or they will lose their perfume.
Before taking from the fire, color the Syrup.
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