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Classic
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page 243
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.
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