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JELLY
KISSES
 THE
MAGIC OF JELLY |
| JELLY
KISSES |
| RECIPE
FOR MERINGUES OR KISSES |
| OLD
FASHIONED JELLY RECIPES |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES ETC. |
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JELLY
KISSES
Kisses, to be served for dessert
at a large dinner, with other suitable confectionery, may be varied in
this way: Having made the kisses, heap them in the shape of half an egg,
placed upon stiff letter paper lining the bottom of a thick baking pan;
put them in a moderate oven until the outside is a little hardened; then
take one off carefully, take out the soft inside with the handle of a spoon,
and put it back with the mixture, to make more; then lay the shell down.
Take another and prepare it likewise; fill the shells with currant jelly
or jam; join two together, cementing them with some of the mixture; so
continue until you have enough. Make kisses, cocoanut drops, and such like,
the day before they are wanted.
This recipe will make a
fair-sized cake basket full. It adds much to their beauty when served up
to tint half of them pale pink, then unite white and pink. Serve on a high
glass dish. |
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RECIPE
FOR MERINGUES OR KISSES
A cup of fine white sugar, the
whites of six eggs; whisk the whites of the eggs to a stiff froth and with
a wooden spoon stir in quickly the pounded sugar; and have some boards
put in the oven thick enough to prevent the bottom of the meringues from
acquiring too much color. Cut some strips of paper about two inches wide;
place this paper on the board and drop a tablespoon at a time of the mixture
on the paper, taking care to let all the meringues be the same size. In
dropping it from the spoon, give the mixture the form of an egg and keep
the meringues about two inches apart from each other on the paper. Strew
over them some sifted sugar and bake in a moderate oven for half an hour.
As soon as they begin to color, remove them from the oven; take each slip
of paper by the two ends and turn it gently on the table and with a small
spoon take out the soft part of each meringue. Spread some clean paper
on the board, turn the meringues upside down and put them into the oven
to harden and brown on the other side. When required for table, fill them
with whipped cream, flavored with liquor or vanilla and sweeten with pounded
sugar. Join two of the meringues together and pile them high in the dish.
To vary their appearance, finely chopped almonds or currants may be strewn
over them before the sugar is sprinkled over; and they may be garnished
with any bright-colored preserve. Great expedition is necessary in making
this sweet dish, as, if the meringues are not put into the oven as soon
as the sugar and eggs are mixed, the former melts and the mixture would
run on the paper instead of keeping its egg-shape. The sweeter the meringues
are made the crisper will they be; but if there is not sufficient sugar
mixed with them, they will most likely be tough. They are sometimes colored
and if kept well-covered in a dry place, will remain good for a month or
six weeks. |
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