One pound of the best loaf-sugar, powdered and sifted. The whites of four eggs. Twelve drops of essence of lemon. A tea-cup of currant jelly.

Beat the whites of four eggs till they stand alone. Then beat in, gradually, the sugar, a tea-spoonful at a time. Add the essence of lemon, and beat the whole very hard.

Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it, at equal distances, a small tea-spoonful of stiff currant jelly. It is better to put a little of the beaten white of egg and sugar at first under the currant jelly. With a large spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it entirely. Drop on the mixture, as evenly as possible, so as to make the kisses of a round smooth shape.

Set them in a cool oven, and as soon as they are colored, they are done. Then take them out and place them two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast together, so as to form one ball or oval.

Kisses (1)

Put the whites of eight eggs, and two spoonfuls of orange-flower water, into a China basin, and whisk till they become a firm froth, then add half a pound of sifted sugar, stir it in with great care by means of a spatula: that done, lay small pieces of this mixture on white paper; make each drop about the size of a ratafia, rather conical than flat; place the paper which contains them on a piece of wood about an inch thick, and put them in a very hot oven: watch them, and as soon as you perceive they begin to look yellowish, take them out, and detach them from the paper with a knife as cautiously as possible, for they are very tender. Take a small spoon, and with the end of it remove the moist part, which is at the bottom, so as to make them a little hollow, and as you do them, lay each on the paper, the hollow side upwards; put them on the wood into the oven again for a few minutes to dry; when done, lay them in boxes, and keep them in a dry and warm place. If they are for table, fill the hollow of each with a little whipped cream or raspberry jam; put them together by couples., the cream or jam inside; place them in a dish, and serve them as soon as possible.

Kisses (2)

One pound of the best loaf sugar, powdered and sifted. The whites of four eggs. Twelve drops of essence of lemon. A tea-cup of currant jelly. Beat the whites of four eggs till they stand alone., Then beat in, gradually, the sugar, a tea-spoonful at a time. Add the essence of lemon, and beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it, at equal distances, a small tea-spoonful of stiff currant jelly. With a large spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as possible, so as to make the kisses of a round smooth shape. Set them in a cool oven, and as soon as they are colored, they are done. Then take them out and place them two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast together, so as to form one ball or oval.