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 kiss 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.