LOZENGES

WINTERGREEN LOZENGES.

Make a paste by using milk or water and beating the white of an egg; beat the egg, add the milk or water and form into a paste by adding enough powdered sugar as the mix­ture will absorb; then flavor with wintergreen and roll out the paste and cut out the lozenges. Various other lozenges can be made by using different flavors.

PEANUT TAFFY LOZENGES.

Shell one-half pound of peanuts. Be sure to re­move the skins also. Chop the nuts into small pieces and put them into the oven to dry. Melt two ounces of butter and when melted add a half-pound of brown sugar. Boil over a good hot fire. Test by dropping some of it into cold water until brittle. When it has reached that stage, let it continue boiling a few minutes more until it commences to turn a brown color, then take it off the fire at once, add the peanuts, and pour into a shallow pan, well greased, to cool. While still warm cut into loz­enges, and leave stand until hardened.

ALMOND TAFFY LOZENGES

May be made in precisely the same way as Peanut Taffy Lozenges, using al­monds instead of peanuts.

PEPPERMINT LOZENGES.

Use one ounce of gum Arabic, add a little hot water, enough powdered sugar to make a stiff paste, and flavor with a little essence of pepper­mint. To use the gum arabic, dissolve it in twice its weight of hot water. When thoroughly dis­solved add the sugar and flavor and mix it thor­oughly until a stiff paste is formed. Now cut into lozenge shape and place in a warm oven to dry.

GINGER LOZENGES

These lozenges are made in precisely the same way as peppermint lozenges, using a little essence of lemon instead of peppermint.

CINNAMON LOZENGES

Are also made from the same ingredients as the Peppermint Lozenges, using powdered bark cinnamon as the flavor.

COUGH LOZENGES

Take 1-8 oz. ipecacuanha, 1-16 oz. oil aniseed, 1-16 oz. powdered tartaric acid, 1-10 dram acetate of morphia. Dissolve a little liquorice in water and add it to the lozenge dough for flavoring. Mix together the ingredients thoroughly and cut into lozenges.

COLTSFOOT ROCK LOZENGES.

Dissolve two and one- half ounces of gum arabic in hot water strain through a coarse cloth and leave stand for a day; then add a sufficient amount of liquorice ' to color, and one ounce of essence of lemon, and enough powdered sugar to make a stiff dough. Knead well, cut into lozenges, and set to dry.

ANISEED LOZENGES

Proceed in precisely the same way as for Coltsfoot Rock Loz­enges, using two-eighths of an ounce of oil of aniseed instead of essence of lemon.

BATH LOZENGES

Are also made in the same way as the Coltsfoot Rock Lozenges, using more liquorice and no lemon or aniseed.

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