Candies made thus, can be colored with boiled beet juice, saffron, and indigo, and it can be twisted, rolled, and cut into any forms.
It can have cocoanut, almonds, hickory-nuts, Brazil, or peanuts, sliced, or chopped and put in.
It can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon, or anything you please.
Sugar Kisses.
Whisk four whites of eggs to a stiff froth, and stir in half a pound of sifted white sugar, and flavor it as you like.
Lay it, when stiff, in heaps, on white paper, each the shape and size of half an egg, and an inch apart. Place them on a board which is half an inch thick, and put them into a hot oven. When they turn a little yellowish, slip off the paper on to a table, and let them cool five minutes. Then slip off two of the kisses with a knife, and join the bottom parts together which touched the paper, and they, if pressed gently, will adhere. Then lay them on a plate, and continue till all are thus prepared. These look handsomely, and are very delicate and good.
Almond Macaroons.
Half a pound of almonds blanched, and pounded with a teaspoonful of essence of lemon till a smooth paste.
Add an equal quantity of sifted white sugar, and the beaten whites of two eggs. Work well together with a spoon.
Dip your hand in water, and work them into balls the size of a nutmeg, lay them on white paper, an inch apart; then dip your hand in water, and smooth them. Put them in a cool oven for three quarters of an hour.