Kisses

Having beaten to a stiff froth, till it stands alone, the whites of eight eggs, mix with it, gradually, three quarters of a pound of finely powdered loaf sugar, beating it in very hard, a spoonful at a time, and as you proceed flavoring it with extract of vanilla, rose, or lemon juice. If the meringue is not thoroughly beaten and very stiff, the kisses will lose their shape and run in baking. Try one first, and if that runs, beat a while longer before you bake the whole. Pile portions of the meringue on sheets of letter paper, placing each heap far apart. Smooth and shape them with a broad knife dipped in cold water. Make them about the size and form of half eggs, with the flat part downwards. Arrange them on a smooth hickory board, and set it in a quick oven, (leaving the door open) and watch them well. A few minutes will color them a pale brown, and that is all they require. Then take them out, and set them to cool. When cool, slip a knife carefully under each, and remove them from the paper. Then with your knife hollow the meringue from the base of each kis and scrape upwards toward the top, being careful not to break through the outside or crust. Fill up this vacancy with any sort of stiff jelly. Then clap two halves together, and unite them at the base, by moistening the edges with a little of the meringue that was left. Handle them very carefully throughout.

Large kisses, of twice or thrice the usual size, are introduced at parties, filled with ice cream, or flavored calf's foot jelly.

It is very customary now to finish a fine charlotte russe with a thick layer of this jelly at the top.

Lafayette Gingerbread

Cut up in a deep pan half a pound of the best fresh butter, with a half pound of excellent brown sugar; and stir it to cream with a spaddle. Add a pint of West India molasses, mixed with half a pint of warm milk; four table-spoonfuls of ginger; a heaped table-spoonful of mixed powdered cinnamon and powdered mace and nutmeg; and a glass of brandy. Sift in a pound and a half of fine flour. Beat six eggs till very light and thick, and mix them, alternately, into the pan of butter, sugar, molasses, etc. At the last, mix in the yellow rind (grated fine) of two large oranges and the juice. Stir the whole very hard. Melt in one cup a very small level tea-spoonful of soda, and in another a small level salt-spoon of tartaric acid. Dissolve them both in lukewarm water, and see that both are quite melted. First stir the soda into the mixture, and then put in the tartaric acid. On no account exceed the quantity of the two alkalis, as if too much is used, they will destroy entirely the flavoring, and communicate a very disagreeable taste instead. Few cakes are the better for any of the alkaline powders, and many sorts are entirely spoiled by them. Even in gingerbread they should be used very sparingly, rather less than more of the prescribed quantity. Having buttered, (with the same butter) a large round or oblong pan, put in the mixture, and bake it in a moderate oven till thoroughly done, keeping up a steady heat, but watching that it does not burn. There is no gingerbread superior to this, if well made. Instead of lemon or orange, cut in half a pound of seedless raisins, dredge them well with flour, and stir them, gradually, into the mixture.

This is also called Franklin gingerbread.