Lemon or Chocolate Drops.
Take half a pound of fine-sifted double-refined sugar; grate into it the yellow rind of a fair large lemon; whip the white of an egg to a froth, with which wet the sugar till it is as stiff as good working paste. Drop it as you like on paper, with a little sugar first sifted on it; bake in a very slow oven.
For chocolate drops, grate about an ounce of chocolate as you did of lemon-peel, which must then be left out.