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water, so as to make a paste. Work it on a plate with a knife. Then boil it in a pan with a lip, and pour it (a drop at a time) into a cold tin pan. While moist, sprinkle colored sugar-sand or non-pareils over the surface of each chocolate drop, which drop must be of a good shape, and about the size of a sixpence. When they are hardened, take them off the tin, by slipping under them the point of a knife.

Keep them in glass jars.

After the chocolate has boiled, make the drops as fast as possible ; for if it gets cold before they are all done, it will injure it much to boil it over again.

The confectioners use for these purposes small leaden moulds, greased with oil of almonds. Into these moulds they pour the mixture, so that every thing comes out of the same size and shape.

This is a very fine confection. Take three quarters of a pound of shelled sweet almonds, and one quarter of a pound of shelled bitter almonds. Blanch them by scalding them in boiling water. Then throw them into cold water, and take them out and wipe them. Cut them into small pieces (but do not pound them,) and mix them well together.

Take a pound of loaf-sugar broken small, and mix it with half a pint of cold water, and an ounce of isinglass melted in a very little hot water. Boil the sugar, and skim it well. When it is quite clear, throw in your almonds, having first squeezed over them the juice of two lemons. Stir the almonds well through the sugar; and as soon as they are properly mixed with it, take the kettle off the fire.