CHOCOLATE KISSES
One-half pound of sugar, one ounce of finely-powdered chocolate. Mix the sugar and chocolate together, and then mix it with the whites of four eggs well beaten. Drop on buttered paper, and bake.
BOSTON CARAMELS
One pint bowl of bakers’ chocolate grated, two bowls of yellow sugar, one bowl of New Orleans molasses, one half a cup of milk, a piece of butter the size of a small egg and vanilla flavoring; boil about twenty-five minutes. It should not be so brittle as other candies. Pour in buttered tins, and mark deeply with a knife.
KISSES, OR SUGAR DROPS
Rub to a cream half a cup of butter, with one cup of sugar. Add three well-beaten eggs, half a pound of sifted flour, and half a grated nutmeg. Drop this mixture on buttered tins, by the spoonful; let them be two or three inches apart; sprinkle sugar over them and bake quickly.
SUGAR KISSES
Beat the whites of three eggs to a froth, then stir in powdered white sugar, a little at a time, till you have formed a very thick batter. Add two or three drops of essence of lemon. Wet a sheet of white paper, lay it on a tin and drop this mixture upon it in lumps about the size and shape of a walnut. Set them in a cool oven, and as soon as their surface is hardened, take them out and remove them from the paper with a broad-bladed knife. Let the oven cool still more, then place these little cakes, laying the flat part of two together, on a sieve and return them to the oven, where they must remain for fifteen minutes before they are done.