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Classic
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page 139
to be, on iron plates rubbed quite clean and dry; bake them as you would
meringues; make also a smaller drop to form the stalk; when they are baked, take
them off the tin, and scrape out a little with your finger underneath; then dry
them in the stove; scrape some chocolate, and dissolve it in a little warm
water, and rub a little over the rough part underneath; then place the stalk in
the center, fixing it with a little icing, and let the flat part, which was on
the tin, be placed undermost to represent where it was cut.
HAZLENUT KISSES.
Beat one pound of pulverized white sugar, with the whites of eight eggs, over a
slow fire, until they are light, then add four ounces of blanched filberts, cut
fine; lay them out on paper, and bake in a slow oven.
SOUFFLé, OR WHIPPED CREAM.
Take one quart of cream, put it into a bowl with a quarter of a pound of
powdered sugar, orange-juice, and a little water, and have another bowl near
you, over which you must place the sieve to receive and drain the cream; whip
the cream with a whisk, or blow it with a bellows, made on purpose, and as it
rises in a froth, take it off with a spoon, and place it on the sieve; continue
until all is used, then put back the drainings, and continue until you have none
left; then put it into your
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