KISSES AND MARSHMALLOWS These are made of Confectioners' XXX or powdered sugar, stiffened with the white of egg or gum arabic and browned in a baking oven. Bak ing powder or cream of tartar is sometimes added to make them light er. To make plain kisses, beat the whites of 4 eggs to a stiff broth and whip in pound of powdered su gar. The harder the mass is beaten the stiffer the candy will be. Lay on wet paper on a piece of hard wood and bake in a moderate oven.
Cocoanut ICisses.—Beat up togeth er the whites of 3 eggs and whip in 2 cupfuls of powdered sugar, 2 cup fuls of freshly grated cocoanut, and 2 teaspoonfuls of baking powder. Brown slightly in a quick oven.
Chocolate Kisses. — Beat up 2 whites of eggs and whip in 2 ounces of grated chocolate, 1 pound of Con fectioners' XXX sugar. Bake in a slow oven on wet or buttered paper spread on a piece of hard wood.
French Kisses.—Dissolve 3 cupfuls of granulated sugar in water, using no more water than is necessary, and add a pinch of cream of tartar. Bring to a boil, stir in a freshly grated cocoanut of medium size and boil to the thread. Add a drop or two of blue color and work to a cream with a wooden spoon or pad dle. Drop the kisses upon sheets of clean tin from a pan having a lip or spout, cutting them to the size of macaroons with a sharp knife or wire.
Nut ICisses.—Beat up the white of 3 eggs and whip in 30 teaspoonfuls of pulverized sugar, 3 tablespoonfuls of brandy, and cupfuls of finely chopped nuts. Flavor as desired. Beat all together to a stiff mass and drop on wet or buttered paper the size of large macaroons. Brown in et moderate oven.
Wintergreen Kisses.—Beat up the whites of 3 eggs to a stiff froth and whip in gradually pound of Con fectioners' XXX sugar, and flavor with essence of wintergreen to taste.
Beat the whole very light, drop on wet or buttered paper, and bake on a piece of hard wood in a moderate oven to a light-brown color.
Psyche's Kisses.—Boil the sugar to the crack, stir in 2 ounces of ap ple juice while boiling, remove from the fire and stir in gradually about its bulk of fruit j uice, coffee, diluted chocolate, or any kind of liqueur or flavoring matter desired, and set aside to cool. When cool beat up with a wooden paddle, stirring the mass vigorously from the sides and bottom until it becomes soft and elastic. This will be hard work at first, but gradually becomes easier. The longer it is worked the better the kisses will be. Let stand over night and warm with gentle heat 3 or 4 ounces at a time in a sugar boiler with a spout, such as is used for pastils. Stir carefully and avoid burning or overheating. When the mass will pour readily drop from the spout on wet or but tered paper in pieces the size of macaroons.
Marshmallows. —Cover an otuice of carefully picked gum arabic with 4 tablespoonfuls of water, and let stand for an hour. Heat the gum in a double boiler until it is dissolved. Strain through cheese cloth and whip in about 3i ounces of Confectioners' XXX sugar. Place on a moder ate fire and beat for / of an hour, or until it comes to a stiff froth. Remove from the fire, beat 2 or 3 minutes while cooling and stir in teaspoonful of vanilla. Dust a tin pan with cornstarch, pour in the marshmallow, dust cornstarch over the top and set aside to cool. When cold cut into squares with a knife dipped in cornstarch, roll the squares in the starch and pack away in tin or other tight boxes.