1495 | Chocolate Kisses à la Adelina Patti.
—Beat up in a basin to a stiff froth the whites of five fresh eggs; take up the whip, and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate, which should take three minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of two boards two feet long by one wide; arrange on top of each a sheet of brown paper of the same size, then carefully press the preparation over the paper, in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high, making sixty on each board. Evenly sprinkle them with two ounces of grated chocolate. Place one board in a moderate oven to bake for twenty minutes. Move the board to the oven door; have three tablespoonfuls of currant jelly on a plate; then take up one cake with the left hand, and with a teaspoon place in the hollow space a very little of the currant jelly; take up another, and immediately join it to the first evenly; continue the same operation with the rest. Lay them on a dish to cool for one hour. Repeat the same with the other board, and when all done place them in a jar or tin box, and serve when required, always keeping in a dry place.